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.
Total Time: 20 minutesmins
Yield: 24servings
Cuisine: Mexican
Ingredients
1tbspcumin seeds
1tbspcoriander seeds
1tbspfennel seeds
1tbspmustard seeds
1/2dried pasilla chile(stemmed, seeded, deveinied and torn into small pieces)
1/2dried ancho chile(stemmed, seeded, deveinied and torn into small pieces)