Pigs in a Blanket

Mini smoked sausages lovingly wrapped with Cheesy Chimayo Biscuit:
pigs in a blanket

These bites of delight are a real crowd-pleaser and are perfect for game day or pre-brunch snacking!

Pick your sausage of choice and wrap them up with this biscuit recipe:

2 cups flour

4 teaspoon baking powder

1 teaspoon salt

1 heaping tablespoon Chimayo Blend

2 1/2 tablespoons shortening

3/4 cup buttermilk

1/4 cup milk

1/4 cup chopped onion

1 cup grated cheese

Preheat oven to 450°F.

Sift the dry ingredients together. In a mixing bowl, blend the shortening into the flour. make a well in the center. Into this pour all the milk at once. Stir only until all the flour is moistened and add the onion and cheese.

On a heavily floured surface roll out the dough, it will be sticky. I did half at a time, putting the unused half in the fridge. Cut rolled out dough into strips and wrap around your sausages. Place on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes.

Serve warm with Ranch Dip and homemade mustard!

Happy snacking!


Charleston Spice Co.



Chimayo Chili

This is the recipe on the back of our Chimayo Blend! You can make this tasty chili OR this blend is great for taco meat, slow roasted pork, you can even throw it in biscuits and waffles to give them exciting depth & flavor!

Here’s what ya need for killer chili:

1 Tbsp olive oil

1 medium onion, chopped

1 lb stew beef

3 to 5 Tbsp Chimayo Blend

one 14oz can diced tomatoes

1 can of water (you know, that can you got those tomatoes in)

1 Tbsp masa flour

1/3 cup water

Heat oil on medium-high heat, add onion and saute until golden brown, about ten minutes. Add stew beef and brown. Add Chimayo Blend and cook for about 3 to 5 minutes. Add tomatoes and can of water and bring to a boil. Lower heat to medium-low and cook for 1 hour. Blend masa flour and 1/3 cup water ~ add to chili to thicken.

Serve with cornbread OR serve on top of pasta, if you’re into that kind of thing… No matter how you eat this chili, we hope you enjoy it!


Charleston Spice Co.

P.S. Here’s another great recipe with Chimayo Blend:

Cheesy Chimayo Waffles:

masa waffles

Cheesy Chimayo Waffles

masa waffles

I love waffles ~ light and airy with a slightly crunchy exterior, each little divot presents the perfect little pocket for butter and syrup and fruit!

This recipe takes this classic breakfast staple in a more savory direction. Think of this waffle as the perfect carrier for sausage and gravy, chorizo and guacamole, fried eggs and bbq!!!

I toned down this recipe to make a very basic and very delicious cheesy waffle:

1 cup all-purpose flour

1/2 cup masa (corn flour)

2 1/2 teaspoons baking powder

1 1/2 teaspoons brown sugar

1 1/2 teaspoons salt

1 1/2 teaspoons Chimayo Blend

1 1/2 cups buttermilk

2 eggs

1 stick of butter, melted and cooled

1 cup grated cheese of your choice (I recommend Pepper Jack or a nutty Asiago)

Combine the first six ingredients. Whisk together eggs, buttermilk, and butter ~ add this to your dry mixture. Stir until combined, add cheese. Cook in an electric waffle iron.

Eat these beauties all by themselves or serve with beans, salsa, avocado, and a fried egg!



Charleston Spice Co.

Fish tacos with Chimayo Blend

Chimayo on fish

Do you like fish tacos?

I love fish tacos.

And one of my favorite seasonings for fish tacos is our Chimayo Blend. The flavor is warm and welcoming, it’s everything you could want in your taco.

Simply spear your chunks of fish onto your skewers, drizzle with olive oil, then sprinkle with Chimayo Blend. Let sit for at least 15 minutes. Grease your grill or pan if sauteing then cook to perfection

Spritz with a little fresh lime juice and enjoy!!

Happy eating,


Charleston Spice Co.



You doesn’t love a little pastry wrapped treat?

Here’s a classic time-tested recipe for empanadas:

Make a double batch of this perfectly easy pastry recipe and let it chill while you make the filling:

1 tablespoon annatto oil, plus more for painting pastry ~ heat 1/4 cup annatto seeds in 1/2 cup olive oil remove from heat and let sit for 30 mins or until you remember you left it sitting somewhere in the kitchen…

1 cup onion, chopped

1 teaspoon garlic, minced

1 teaspoon Chimayo Chili Blend

hot chili paste ~ to taste

1/2 pound ground beef

14 oz (1 can) diced tomato

1/2 teaspoon Adobo

1/2 teaspoon salt

2 tablespoons raisins

2 tablespoons pimento stuffed black olives

2 boiled eggs

Sau onions and garlic with annatto oil. Add Chimayo Chili Blend and pepper paste and cook a minute. Stir in beef, cook, breaking up lumps ~ about 4 minutes. Add raisins, olives, salt, Adobo, and tomatoes. Cook stirring occasionally until liquid is reduced but mixture is still moist. Spread on a plate to cool if using immediately ~ you can also refrigerate or freeze for later use.

Chop the boiled eggs and add to meat mixture right before making your empanadas.

I found that rolling out the dough a quarter at a time was the best way to get it as thinly rolled as I wanted, but you can do whatever you please! Cut it out in circles or squares or hearts, maybe you could do a dinosaur shape, that would be cool….. Whatever size and shape you choose to make, fill it up with a little meat mixture and stamp the edges closed with a fork. Brush tops with anatto oil.

Bake at 425°F for about 10 minutes. Serve warm or store in the refrigerator if you want to enjoy them another day. They can also be frozen if you want to enjoy them in a week or two.


Charleston Spice Co.






Roasted Chimayo Slaw

This is less of a recipe and more of a general guideline for a topping that will make biscuits, burgers, bbq etc impossible to put down.

Roasted Chimayo Slaw

Preheat your oven to 450 °F. Get a handful or two of brussels sprouts. Chop ’em up into nice shredded pieces. Coat ’em with a little olive oil, sprinkle on a bit of Chimayo Chili Blend, throw ’em on a parchment paper lined baking sheet and bake for 15 minutes or until they start to get crispy. Take them out of the oven and let them cool off a bit.

Toss the brussels in a bowl with a dollop of mayonnaise, a squirt of mustard, a splash of vinegar, and bit of chili paste or hot sauce. Mix it all together and serve as a sandwich topping or a side dish!


Charleston Spice Co.

Chimayo chili beef cheek

beef cheek

Does this picture do this recipe justice? Probably not but it’s hard to get a picture of a burrito bowl when you just want to get it all in your stomach ASAP.

This tasty simple recipe will give you a rich and delicious mess of meat perfect for tacos, tostadas, burritos, fiesta bowls, etc.

Here’s what ya need:

Beef cheek

Chimayo Chili Blend

olive oil, to coat cheek

1 jumbo onion

2 Tablespoons masa flour

a crockpot

Coat beef with olive oil then cover with Chimayo Chili Blend. Wrap in cling wrap and throw in the refrigerator for at least 24 hours.

Dice a jumbo onion and throw it in the bottom of your crockpot. Place beef on top and cook on low for 10 hours.

After 10 hours, pour the juice into a saucepan over medium heat and stir in 2 Tablespoons of masa flour to thicken. Now combine everything back together again and enjoy!


Charleston Spice Co.

The Tower of TexMex

The Tower of TexMex

I had planned to post about Vanilla Ice Cream today.

But then I fell in love.

With life, and cherry tomatoes, and love, and guacamole, and a darn good poached egg.


And you know, people in love are irrational, so I put the Vanilla Ice Cream post to the side so that you guys could see this beauty.

The Tower of TexMex

The funny thing is, this all started out with an idea to make huevos rancheros. One thing led to another and you know what they say, when you give a mouse a cookie… So our crack team assembled this tempting tower of goodness and delight!

Here’s how you can make this happen:

Corn tortillas cut into squares (you’ll need 4 squares for every tower)

1 large onion, diced

1 lb. ground pork

2 Tablespoons Chimayo Chili Blend

1 pint of cherry tomatoes, cut in half

1/4 cup masa flour (optional)

Some mixed beans (we had some hanging out in our freezer already)


Sriracha sour cream (that’s right, just add some sriracha to that sour cream in your fridge)

Cheese of your choice, grated

Lettuce, shredded (mostly just for garnish)


Eggs, one or two for every tower you plan to make


1 cup of corn

1 cup of bell peppers, chopped

Start off by making your rice, saute the corn and bell peppers in the pan you’re going to make your rice in, then add your rice and water and cook as per usual.

While the rice is cooking, brown your onions, add the pork, and chimayo chili blend, brown some more. Add the masa, this helps bind it all together so you don’t lose any of the flavor from the juices! Put in tomatoes and cook until they’re just warmed through. Remove from heat.

If you have a griddle, start getting it warm to toast the tortillas. If you don’t have a griddle you can use a big pan. While you wait for the griddle to heat up, assemble everything else you need: shred the lettuce, grate your cheese, make your guacamole!

Toast your tortilla squares to the perfect toastiness for you, we let ours stay pretty soft, but depending on how high you want to stack your towers, a firmer tortilla platform may be necessary.

Once your tortillas are perfect, get a new pan and fill it with your tomatillo over medium to high heat and poach those eggs!

Once the eggs are poached, let the assembling begin!

Here’s how we layered our towers (from bottom to top):

tortilla, rice, pork mixture, cheese, tortilla, beans, sriracha sour cream, cheese, tortilla, guacamole, tortilla, egg, tomatillo.

The Tower of TexMex

Here’s to dreaming big and falling in love,


Charleston Spice Co.