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–+ servings
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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.

Aaron's Mexican Dry Adobo Seasoning

5 from 1 vote
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.
Total Time: 20 minutes
Yield: 24 servings
Cuisine: Mexican

Ingredients

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1/2 dried pasilla chile (stemmed, seeded, deveinied and torn into small pieces)
  • 1/2 dried ancho chile (stemmed, seeded, deveinied and torn into small pieces)
  • 2 tbsp dried whole Mexican oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp sweet Spanish paprika

Instructions

  • 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.

Nutrition

Serving: 1teaspoon, Calories: 8.5kcal, Carbohydrates: 1g, Fat: 0.5g, Sodium: 1mg, Fiber: 0.5g
- WW Points: 0