Tex mex paste brings bold, smoky flavor to your kitchen like nothing else. This tex mex paste recipe is the game-changer I wish I had years ago.
After recreating this deep, zesty paste from scratch, my low-carb meals became anything but boring. Whether you’re looking to add rich depth to your fajitas or need a sauce that elevates everyday dishes, this homemade tex mex paste is the secret you’ll reach for again and again.
Table of Contents
Table of Contents
Tex Mex Paste and My Flavor Wake-Up Call
The smoky sauce that changed how I cook
Tex mex paste entered my kitchen as part of a meal kit—and never left. The moment I tasted that deep, smoky bite, I knew I had to figure out how to make it from scratch. But most store-bought or ready-made options were filled with sugar, oils I didn’t trust, and hidden starches. That’s when my obsession began: to craft a low-carb, clean version that hit all the right flavor notes.
I spent weeks refining ingredients and proportions. I roasted garlic until golden, chose only fire-roasted tomatoes, and blended in smoky chipotle with warm spices. It was everything I hoped for—rich, bold, with no compromises.
Rewriting the recipe with my own low-carb twist
Creating recipes that work for both health and flavor is the heartbeat of Low Carb Lifee. This tex mex paste recipe came from that same place: needing real food that supports energy and wellness, without sacrificing satisfaction.
The best part? It’s endlessly versatile. I started using it in everything—over ground beef, tucked into carnivore casseroles, or even layered into veggie taco bowls. This paste brings depth and richness, especially when I want something quick that still tastes slow-cooked. If you’re trying to add big flavor without the carbs, tex mex paste is about to become your new best friend in the kitchen.
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Tex Mex Paste Recipes
- Total Time: 30 minutes
- Yield: 1½ cups
Description
This bold, low-carb tex mex paste brings smoky flavor to any dish. Made with clean, pantry ingredients like chipotle, roasted garlic, and fire-roasted tomatoes, it’s the ultimate southwest kitchen essential.
Ingredients
½ cup chipotle in adobo
1 (14.5 oz) can fire-roasted tomatoes
1 whole roasted garlic bulb
1 tbsp rice vinegar
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp cocoa powder
Salt to taste
1 tsp erythritol or monk fruit
Instructions
1. Roast the garlic bulb at 400°F for 35 minutes until golden and soft.
2. Combine all ingredients in a food processor and blend until mostly smooth.
3. Transfer to a saucepan and simmer uncovered for 15–20 minutes.
4. Adjust thickness with water or vinegar, if needed.
5. Let cool and store in jars or freeze in portions.
Notes
Store in airtight jars in the fridge up to 1 week or freeze for up to 3 months.
For a milder version, reduce chipotle and add fire-roasted red bell pepper.
Perfect for tacos, casseroles, meats, and low-carb bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 tbsp
- Calories: 15
- Sugar: 1g
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
How to Make Tex Mex Paste from Scratch (Low-Carb & Clean)
Key ingredients that build bold tex mex paste flavor
Tex mex paste starts with a smoky, earthy base of chipotle peppers in adobo, but what gives it real depth is the combination of fire-roasted tomatoes and slow-roasted garlic. These ingredients build a richness that balances the heat. The spice blend brings it to life: cumin, chili powder, smoked paprika, and a whisper of cocoa powder. Yes, cocoa—it adds body, not sweetness.
For acidity and balance, I use rice vinegar or sometimes lime juice. And for sweetness without carbs, a dash of erythritol or monk fruit does the trick. It’s clean, bold, and easy to adjust depending on your heat tolerance. If you love flavorful bases like this one, you’ll enjoy how I layer seasoning in my carne molida recipe too—it’s packed with flavor and low-carb comfort.
| Ingredient | Amount |
|---|---|
| Chipotle in adobo | ½ cup |
| Fire-roasted tomatoes | 1 (14.5 oz) can |
| Roasted garlic | 1 whole bulb |
| Rice vinegar | 1 tbsp |
| Cumin, paprika, chili powder | 1 tsp each |
| Cocoa powder | ½ tsp |
| Salt + erythritol | To taste |
Simple step-by-step instructions to make tex mex paste
- Roast your garlic: Cut the top off one garlic bulb, wrap it in foil with olive oil, and roast at 400°F for 35 minutes until soft and golden.
- Prepare your spice mix: In a small bowl, combine cumin, chili powder, paprika, cocoa, and salt. Set it aside—it’s your flavor bomb.
- Blend the base: In a food processor, add your roasted garlic, tomatoes, chipotle peppers, and vinegar. Blend until mostly smooth.
- Simmer for depth: Pour everything into a saucepan. Add your spice mix and sweetener. Let it simmer uncovered for 15–20 minutes to thicken and develop deeper notes.
- Final texture: Use an immersion blender if you want a super silky texture—or leave it slightly chunky for a rustic feel.
- Cool and portion: Let the paste cool completely. Then store it in jars or freeze it in 3-tablespoon portions—perfect for quick weeknight recipes.
This paste is now a go-to in my fridge. I stir it into meat, brush it on grilled chicken, or blend it into sauces like in my carnivore chicken fries recipe. It’s endlessly useful, and once you try it, you’ll find your own creative ways to use it.
Tex Mex Paste Uses That Transform Everyday Meals
Everyday meals turned bold with tex mex paste
Once I made my first jar of homemade tex mex paste, I realized it wasn’t just a seasoning—it was a secret weapon. It adds boldness and complexity without needing a long ingredient list. I use it to give depth to soups, layer flavor into casseroles, and even as a spicy base for low-carb dips. You can also mix it into shredded chicken, ground turkey, or vegetables when you want something that tastes slow-cooked—even when it’s not.
One of my favorite weekday hacks is to sauté ground beef with onion, then stir in two tablespoons of tex mex paste. It instantly tastes like taco night, minus the effort. I even blend a spoonful into scrambled eggs or mash it into avocado for a spicy twist on toast.
And if you’re someone who meal preps, you’ll love how this paste simplifies your weekly cooking. Pair it with carnivore meal prep recipes and your fridge will be full of ready-to-heat meals that don’t skimp on flavor.
3 tex mex paste recipes to try this week
1. Smoky Tex Mex Chicken Thighs
Marinate chicken thighs in 3 tbsp of tex mex paste mixed with 1 tbsp lime juice and 1 tbsp olive oil. Let it sit for 2 hours, then roast at 400°F until golden. It’s juicy, smoky, and absolutely perfect with roasted cauliflower or a side of avocado slaw.
2. Tex Mex Cauliflower Rice Skillet
Sauté riced cauliflower with diced bell pepper, onion, and garlic. Stir in 2 tbsp of tex mex paste, a splash of broth, and cook until it all comes together. Top with a fried egg or avocado slices for a fast lunch or dinner.
3. Stuffed Peppers with Tex Mex Twist
Mix ground meat with chopped spinach, shredded cheese, and tex mex paste. Fill halved bell peppers and bake until tender. This is a go-to for busy nights—and it’s a flavor bomb. You can also find more no-fuss ideas in my ground beef carnivore recipes post that work great with this paste.
These meals are warm, satisfying, and completely low-carb-friendly. You can batch cook the paste and keep using it all week long, letting it power your meals with zero stress.
Tex Mex Paste Storage and Easy Customization Tips
How to store and freeze tex mex paste
Once you’ve made your batch of tex mex paste, keeping it fresh is key. I always divide mine into small 3-tablespoon portions using an ice cube tray or silicone mold. Once frozen, I pop the cubes into a freezer-safe bag labeled with the date. They stay good for up to 3 months and defrost in minutes—just microwave on low or stir into a hot pan.
In the fridge, the paste lasts up to 7 days in an airtight glass jar. For added freshness, pour a thin layer of olive oil on top before sealing. This acts as a natural barrier from air exposure.
If you’re doing long-term meal prep, freezing it alongside carnivore freezer meals makes weeknight cooking faster and flavor-packed.
Adjusting flavor to suit your taste
What I love about homemade tex mex paste is how flexible it is. If you’re spice-sensitive, use fewer chipotle peppers and replace some with fire-roasted red bell peppers for sweetness without heat. Want more kick? Add cayenne or leave the seeds in your chilis.
To make the paste thicker, simmer longer with the lid off. For a thinner texture, just stir in a splash of broth or vinegar after blending. And if you’re after a smoky BBQ profile, try adding a pinch of liquid smoke or even smoked salt.
I always recommend making small tweaks until the flavor hits just right for your family. Once you lock in your perfect ratio, you can use it across multiple recipes like my ritz cracker chicken casserole (just skip the crust for low-carb) or drizzle it over roasted veggies for a no-fuss dinner.
Tex Mex Paste: The Flavor Boost You’ll Always Want Around
Tex mex paste is more than just a sauce—it’s a flavor amplifier. Once you’ve tasted the homemade version, it’s hard to go back. It’s clean, low-carb, and customizable to your taste. Whether you use it in casseroles, grilled meats, or a quick veggie stir-fry, this one recipe unlocks endless possibilities.
Don’t settle for bland meals or packaged sauces with mystery ingredients. With just a few pantry staples, you can make a jar of something special—something bold, rich, and deeply satisfying. So the next time your dinner needs a little something extra, reach for tex mex paste.
With this kind of control, tex mex paste turns into a foundational flavor tool—not just a one-time recipe.
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FAQ – Tex Mex Paste
1. What is Tex-Mex paste made of?
Tex-Mex paste is made from chipotle peppers in adobo, roasted garlic, fire-roasted tomatoes, vinegar, cumin, paprika, chili powder, and a touch of cocoa. This combo gives it that bold, smoky-sweet profile that sets it apart from basic sauces.
2. What is a good substitute for Tex-Mex paste?
You can make a quick substitute using tomato paste mixed with taco seasoning, a splash of vinegar, and a little chipotle powder or smoked paprika. It won’t be exactly the same, but it works in a pinch.
3. What is Tex-Mex seasoning made of?
Tex-Mex seasoning usually includes chili powder, cumin, paprika, garlic powder, onion powder, and sometimes oregano. It’s a dry spice blend, unlike the wet and richer Tex-Mex paste.
4. Is taco seasoning the same as Tex-Mex paste?
No, they’re different. Taco seasoning is a dry mix, while Tex-Mex paste is a thick, cooked sauce. Paste delivers a deeper, more complex flavor—especially when used in sauces or marinades.