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. Makes about 1/2 cup.
This recipe contains cumin (seeds), coriander (seeds), fennel seed, mustard seeds, peppers (pasilla), chili (ancho), oregano (dried), onion powder, garlic powder, sweet paprika
Prep time: 15 min
Cook time: 5 min