Ingredients
- 4 dried New Mexico chiles
- 4 dried cascabel chiles
- 4 dried ancho chiles
- 1/2 cup cumin seeds
- 1/4 cup dried oregano
- 1/4 cup paprika
- 3 tablespoon kosher salt
Cooking Directions
Step 1
Preheat oven to 400°F.
Step 2
Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.
Step 3
Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.
Step 4
Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Nutrition Info
- Serving: Per teaspoon
- Calories: 8
- Carbohydrates: 1g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 60mg
- Sodium: 121mg
- Exchanges: free food
- Carbohydrate Servings: 0