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Chili Rub |
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Print this Recipe
Makes about 1 cup
(Especias para Carne)
Category: Dry Rubs and Seasoning Pastes
Makes about 1 cup
Prepare this dry seasoning mix and store it in the freezer. It's unbelievably easy to use and adds fabulous flavor to meats, poultry, or fish. New Mexico chili powder is sold in cellophane packages in Mexican markets or the Mexican section of many supermarkets. Try it on Lamb Steaks with Chili Rub (see Meats), or another favorite of mine--rub it on pork tenderloin before roasting. (Use about 1/2 to 1 teaspoon per pound of meat.)
1/4 cup cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon anise seeds
2 tablespoons dried oregano (Mexican variety preferred), crumbled
1/4 cup New Mexico chili powder
2 tablespoons dark brown sugar
1 teaspoon salt, or to taste
1. In a dry medium skillet, over medium heat, toast the cumin, coriander, anise, and oregano until very aromatic, about 2 minutes. Stir and shake the pan constantly while toasting. Take care not to burn or the mixture may taste bitter. As soon as the mixture smells toasty and aromatic, transfer to a plate to cool. Grind to a powder in a spice grinder. (I use a coffee grinder reserved for spices.)
2. In a bowl, mix the ground seasonings with the chili powder, brown sugar, and salt. Can be stored in the freezer in a sealed plastic bag or container about 1 year. Use amount called for in recipes and keep the rest frozen.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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