Everybody and anybody who reads this thread and does any sort of homemade Mex should have some
roasted cumin.
If you'd rather make your own, just toast / roast whole or ground cumin in fry pan with or without oil . . . and add to the dish.
Pretty much any herb or spice can also be improved by the same method.
But, cumin is heavenly when improved. And the new shortcut version (yeah, I know, McCormick, may not be on approved list) is so great.
Add a Shiner Bock and perfection.