Oaxaca Dirt - Southern Mexican Spice Blend

Mole Sauce: Measure and stir 1 tbsp. each oil and butter into a pan over low heat. Add 3.5 tbsp. flour, stirring constantly for 10-45 minutes, for a light to dark roux. Whisk in a 1/4 c. chicken broth, removing all lumps. Whisk in 2 c. chicken broth, turn to high, stirring until mixture boils and thickens. Reduce to simmer for 20 minutes, then add 1/4-1/2 c. Oaxaca Dirt. Serve over burritos, tacos, rice, beef or chicken. 

Mix with oil and spread onto fried chicken. Use as a dry rub for smoked chicken, beff and bacon. Sprinkle onto eggs, popcorn, French fries, salads and sandwiches. Mix with sour cream, milk and mayonnaise for a hearty chip or vegetable dip.

brown sugar, cocoa powder, cayenne pepper, ancho powder, garlic powder, Kosher salt, ground espresso coffee, New Mexico chili powder, onion powder, ground thyme, black pepper, paprika, ground allspice, cinnamon, ground cloves, ground cumin, ground anise, ground coriander, ground oregano, crushed pepper, dried parsley 

Oaxaca Dirt Spice Blends are sifted prior to packaging.  Stand up bags are sealed and zipped to keep the contents fresh. Shaker spice jars  are sealed with a pressure sensitive liner. Store in a cool, dry place, and away from heat. Products may clump due to heat, humidity or improper seal. If your spice blend is clumping, remove from package and resift, or place in a coffee grinder or blender. 

Our shipping methods are reliable, using Shippo that searches for the cheapest rates and carriers according to your selected delivery times. Average delivery 2-5 days after order placed and packaged.

If you’re not satisfied with your product for any reason within 30 days of receiving your order, contact us at community@killersfirehousefoods.com for a replacement, substitution, or refund. Please include any photos of damaged products during shipping and/or any complaints with the product(s). 

 

Molly Williams holds the distinction of being one of the earliest known female firefighters in the United States and the first African American female firefighter on record. She served with the Oceanus Engine Company 11 in Lower Manhattan during the early 19th century.

Molly Williams gained recognition for her bravery and dedication during a time when firefighting was predominantly a male occupation. Her story is particularly remarkable because she served in an era when firefighting equipment was much more primitive and firefighting itself was far more dangerous.

Williams' contributions paved the way for future generations of women and African Americans in firefighting. Her legacy highlights the resilience and pioneering spirit of individuals who break barriers and serve their communities courageously. While historical records on Molly Williams are limited, her pioneering role as a female firefighter remains a significant part of firefighting history in the United States.

 

Brooklyn Roots: Molly Williams
https://www.brooklynroots.org/molly-williams-the-first-female-firefighter/

Coffee and Cocoa Rubbed Ribs

Featuring Oaxaca Dirt

Ingredients

• 1½ cups Oaxaca Dirt

• 2 racks spare ribs, preferably St. Louis cut

Directions

• Prep the ribs:
  Remove the membrane from the back of each rack and trim any excess fat. Generously rub each rack with Oaxaca Dirt, coating evenly. Wrap tightly in foil or seal in a large container and refrigerate overnight.

• Fire up the smoker:
  Bring your smoker to 225°F. Add a few chunks of smoking wood (mesquite or oak pair perfectly with the earthy cocoa and coffee notes).

• Smoke the ribs:
  Place the ribs in the smoker, meat side up, and cook until they have a gentle bend when lifted from one end — about 5–6 hours.

• Optional finish:
  If using sauce, brush it on during the last 15–20 minutes of cooking, allowing it to caramelize beautifully.

• Rest & serve:
  Remove the ribs from the smoker, let rest briefly, then slice and serve hot.