Ingredients Jump to Instructions ↓

  1. 4 dried New Mexico chiles

  2. 4 dried cascabel chiles

  3. 4 dried ancho chiles

  4. 1/2 cup cumin seeds

  5. 1/4 cup dried oregano

  6. 1/4 cup paprika

  7. 3 tablespoons kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.

  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.

  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.


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