Chile Piquín with Lime Powder (Homemade Tajín)

Ingredients

• 6 Limes (Washed and cut into very thin slices; they will be used with the peel and pulp.)
• 20 g Dried morita chiles (Remove the stems and seeds, then cut into small pieces; reserve the seeds to grind separately.)
• 20 g Dried árbol chiles (Remove the stems and seeds, then cut into small pieces; reserve the seeds to grind separately.)
• 20 g Dried guajillo chiles (Remove the stems and seeds, then cut into small pieces; reserve the seeds to grind separately.)
• 30 g Sea salt (Adjust to taste; the video does not specify an exact amount.)
• 30 g Sugar (Optional; add for a sweeter flavor similar to Tajín.)

Steps

1. 1

   Wash the limes very well. To sanitize them, follow the directions for the food-safe product you use and observe the contact time; then rinse and dry them completely.

2. 2

   Cut off and remove a small portion from each end of the limes. Slice them crosswise into very thin, even rounds so they dehydrate uniformly.

3. 3

   Line a baking sheet with wax paper or parchment paper. Arrange the lime slices in a single layer without overlapping them.

4. 4

   Dehydrate the limes in a preheated oven at 90 °C for approximately 2 hours. Check them from time to time and continue until they are completely dry, crisp, and lightly browned; the time may vary depending on their thickness and moisture content.

5. 5

   While the limes are dehydrating, remove the stem from each chile. Make a lengthwise cut and remove the seeds, reserving them in a separate container to use later.

6. 6

   Cut the seeded chiles into small pieces. Uniform pieces toast and grind more easily.

7. 7

   Heat a dry skillet over medium-low heat. Add the chile pieces and toast them for approximately 1 minute, stirring constantly so they lose moisture without burning.

8. 8

   Remove the chiles immediately when they are toasted and fragrant. Do not leave them in the skillet too long, as they can burn and develop a bitter flavor.

9. 9

   Work in a well-ventilated area and wear a face mask or respiratory protection, as chile powder can irritate the nose and respiratory tract.

10. 10

    Place the reserved seeds in the blender. Secure the lid firmly and grind them for approximately 1 minute, until they become a very fine powder. Wait a few moments before removing the lid so the powder can settle.

11. 11

    Grind the toasted chiles in the same blender jar for approximately 1 minute, or until they become a fine powder. Avoid bringing your face close to the jar when opening it.

12. 12

    Transfer the chile and seed powder to a large bowl where you can mix all the ingredients.

13. 13

    Remove the limes from the oven when they are crisp and lightly browned. Let them cool completely before grinding them to prevent the heat from creating moisture inside the blender.

14. 14

    Place the dehydrated lime slices in the blender. Grind them until they become a very fine powder; work in batches if the jar is small and stop the machine to check the texture.

15. 15

    Add the lime powder, sea salt, and optional sugar to the bowl. Mix very well with a dry spoon until the color and texture are uniform.

16. 16

    Taste a small amount and adjust the salt, sugar, or heat to your preference. Pack the mixture in a completely clean and dry glass container, seal it, and store it in a cool, dry place.

Notes

The quantities are estimates because the video does not provide exact measurements. The amount of seeds can be adjusted to control the heat level. Do not grind or handle hot chiles in an enclosed space; the powder can irritate the eyes, nose, and throat. Keep the powder protected from moisture to preserve its crisp texture.

Nutrition per serving

• seasoning
• snack
• Mexican
• spicy
• gluten-free
• vegan
• dehydrated
• homemade