New Mexico Chile Rub

By lorik

Makes 2/3 cup, enough for 3 pounds of steak

Ingredients

• 2 dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces
• 4 teaspoons cumin seeds
• 4 teaspoons coriander seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black peppercorns
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1/4 teaspoon ground cloves
• 1 tablespoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Preparation

Step 1

For a spicy rub, substitute 2 dried chipotle chiles for the New Mexican chiles.

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.