A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.
I don’t watch much TV, but one show I am pretty addicted to is Chopped on the Food Network. I love seeing what mystery ingredients the contestants will get, and love seeing what the chefs come up with under pressure. But what really gets me watching is the judges, at times they can be a bit harsh, which makes me thankful I’m not on that show. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This adobo recipe is from his new cookbook, Simple Food, Big Flavor. I actually quartered the recipe and it still made a lot, and used it to make a delicious pork tenderloin from his book (recipe coming next), but thought this should live on a page of it’s own.
This can be used as a rub, for seasoning chili, stews, black bean soup and more.
Aaron's Mexican Dry Adobo Seasoning
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1/2 dried pasilla chile stemmed, seeded, deveinied and torn into small pieces
- 1/2 dried ancho chile stemmed, seeded, deveinied and torn into small pieces
- 2 tbsp dried whole Mexican oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp sweet Spanish paprika
- Heat a dry skillet over medium-low heat.
- Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
- Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
- Set aside to cool on a plate.
- When room temperature, grind to a fine powder in a spice grinder.
- Put the powder in a large bowl and combine with remaining spices; stir well to combine.
- Store in an airtight container, for up to one month. Makes about 1/2 cup.