Rub: Chili Rub
Source of Recipe
Boulder Daily Camera 1/30/02
Recipe Introduction
This recipe for chili rub from "1,000 Mexican Recipes" (Hungry Minds) is ideal for a meaty fish such as tuna or salmon. Simply rub on the fish about 15 minutes before cooking, and grill, broil or bake to desired doneness. Place fish on a platter and slice for use in tacos. The rub is also good on meats such as pork or lamb.
List of Ingredients
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
Recipe
In a 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. Use about ½ to 1 teaspoon of rub per pound of meat or fish.
Leftover spice mix may be frozen to keep flavors fresh.
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