New Mexican Chile Rub

Name: New Mexican Chile Rub
Yield: Makes about 2/3 cup; enough for 3 pounds steak
Cuisine: American
Ingredients: 2 , dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces; 4 teaspoons, cumin seeds; 4 teaspoons, coriander seeds; 1/2 teaspoon, red pepper flakes; 1/2 teaspoon, black peppercorns; 1 tablespoon, sugar; 1 tablespoon, paprika; 1/4 teaspoon, ground cloves; 1 tablespoon, kosher salt; 1/2 teaspoon, onion powder; 1/2 teaspoon, garlic powder

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Appears in Cook's Illustrated May/June 2014

By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

SERVESMakes about 2/3 cup; enough for 3 pounds steak

TIME20 minutes

WHY THIS RECIPE WORKS

We made our own coarsely ground rub based on toasted whole spices and dried chiles. By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

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