mexican popcorn

I grew up eating a lot of southwestern food. My mom was always making her own green chile, red chile, enchiladas, tacos, burritos, guacamole and pico de gallo. My dad makes a mean margarita. It's called the Cabo Blue's. You don't want to know how much alcohol is in it. It's best to just find out for yourself.

If you had asked 12-year-old Anne what her favorite food was, it might have been popcorn and salsa. Together.

I would like to tell 12-year-old me, "Anne, put down the sugary salsa and get yourself some legit Mexican Popcorn."

This stuff is so much better!

Mexican Popcorn

Serves 3-4 people
via Shutterbean / adapted from Jamie Oliver's Magazine

6 tablespoons coconut oil, divided
1/3 cup popcorn kernels
1 teaspoon smoke paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
kosher salt
juice from 1/2 lime & zest from 1 lime

Place a large saucepan over medium-high heat. Add 3 tablespoons coconut oil and 2-3 kernels to the pot. Close the lid and when the popcorn kernels start to pop, add the remaining kernels and put the lid back on the pot. Move pot back and forth on the stove and pop the popcorn until you start to hear the popping slow down. Put popcorn in a large (you'll need a LARGE) bowl and set to the side.

In a small saucepan melt remaining 3 tablespoons coconut oil over medium-high heat. Add the smoked paprika, oregano and cumin and let sit over heat for 1 minute. Stir in the juice of half a lime and immediately pour the mixture over the popcorn. Watch out, the lime juice may make the coconut oil & spice mixture sizzle and pop at you!

Season with salt and sprinkle lime zest on top. Mix the popcorn thoroughly. Enjoy!