Serves: 5
Total Calories: 18
1. 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.)
2. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chili Rub recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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