Especias para Carne
Chili RubPrepare this dry seasoning mix and store it in the freezer. It's unbelievably easy to use and adds fabulous flavor to meats, poultry, or fish. New Mexico chili powder is sold in cellophane packages in Mexican markets or the Mexican section of many supermarkets. Try it on Lamb Steaks with Chili Rub, or another favorite of mine—rub it on pork tenderloin before roasting. (Use about H to 1 teaspoon per pound of meat.)
Equipment
- medium skillet
Ingredients
- ¼ cup cumin seeds
- 1½ teaspoon coriander seeds
- 1 teaspoon anise seeds
- 2 tablespoons dried oregano Mexican variety preferred, crumbled
- ¼ cup New Mexico chili powder
- 2 tablespoons dark brown sugar
- 1 teaspoon salt or to taste
Instructions
- In a dry medium skillet, over medium heat, toast the cumin, coriander, anise, and oregano until very aromatic, about 2 minutes.
- Stir and shake the pan constantly while toasting.
- Take care not to burn or the mixture may taste bitter.
- As soon as the mixture smells toasty and aromatic, transfer to a plate to cool.
- Grind to a powder in a spice grinder. (I use a coffee grinder reserved for spices. )
- In a bowl, mix the ground seasonings with the chili powder, brown sugar, and salt.
- Can be stored in the freezer in a sealed plastic bag or container about 1 year.
- Use amount called for in recipes and keep the rest frozen.