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.
1/2dried pasilla chile(stemmed, seeded, deveinied and torn into small pieces)
1/2dried ancho chile(stemmed, seeded, deveinied and torn into small pieces)
2tbspdried whole Mexican oregano
1tbspsweet 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.