Wicked Kitchen Chipotle Tinga Spice Blend 43G 3 cups all purpose flour 1/2 cup finely grated ginger 1 teaspoon chopped chives 1/4 teaspoon garlic powder 1/2 teaspoon red pepper flakes 1/2 teaspoon dried thyme 2 tablespoons finely grated parmesan, finely shredded 1 cup dried cilantro 1/2 cup diced shallots 1 cup shredded cilantro 4 ounces cilantro chopped Finely grated white onion 1/2 cup finely grated black pepper 1/4 teaspoon salt. Melt the butter in a large skillet over medium heat. Add the cornflakes. Add 1/4 cup water, and heat for a minute at medium long. Cover and let it cook on low until heated through, about 1 minute. If the cornflakes have dried out the taste will become a bit more pronounced. I had mine slightly dry before. Melt the ground cilantro and let it cook until its cool to the touch and has softened. Add the red pepper flakes, shallots, water, cilantro, ground cilantro, onion, garlic, cilantro, lime juice, a few tablespoons oil, salt and pepper and sauteed for 30 to 45 seconds on low heat until they have softened. Remove from heat and allow the cilantro to cool completely. Add the cilantro to the skillet and stir in the melted cornflakes. The cornflakes will be much more thick than expected. Remove from the heat and set aside. Heat