New Mexican Chile Rub
By America's Test KitchenPublished on March 25, 2014
Time
20 minutes
Yield
Makes about 2/3 cup; enough for 3 pounds steak
Ingredients
2 dried New Mexican chiles, stemmed, seeded, and flesh torn into ½-inch pieces4 teaspoons cumin seeds 4 teaspoons coriander seeds ½ teaspoon red pepper flakes ½ teaspoon black peppercorns 1 tablespoon sugar 1 tablespoon paprika ¼ teaspoon ground cloves 1 tablespoon kosher salt ½ teaspoon onion powder ½ teaspoon garlic powder
Before You Begin
For a spicy rub, substitute 2 dried chipotle chiles for the New Mexican chiles.
Instructions
- Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, cloves, salt, onion powder, and garlic powder.
Time
20 minutesYield
Makes about 2/3 cup; enough for 3 pounds steakIngredients
2 dried New Mexican chiles, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
1 tablespoon paprika
¼ teaspoon ground cloves
1 tablespoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
Ingredients
2 dried New Mexican chiles, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
1 tablespoon paprika
¼ teaspoon ground cloves
1 tablespoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
Ingredients
2 dried New Mexican chiles, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
1 tablespoon paprika
¼ teaspoon ground cloves
1 tablespoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
Why This Recipe Works
We made our own coarsely ground rub based on toasted whole spices and dried chiles. By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.
Before You Begin
For a spicy rub, substitute 2 dried chipotle chiles for the New Mexican chiles.
Instructions
- Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, cloves, salt, onion powder, and garlic powder.
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