Chile Spice Rub
From: EatingWellThis rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Cafe. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb
Servings: 1 cup
Prep: 30 mins
Total: 30 mins
- Rate and Comment
- Add to Shopping List
Ingredients
4 dried New Mexico chiles
4 dried cascabel chiles
4 dried ancho chiles
1/2 cup cumin seeds
1/4 cup dried oregano
1/4 cup paprika
3 tablespoons kosher salt
Directions
1. Preheat oven to 400 degrees F.
2. Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.
3. Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.
4. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Tips:
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165 degrees F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150 degrees F
PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145 degrees F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145 degrees F
FLANK STEAK
Nutrition Facts
Calories 8, Sodium 121 mg, Carbohydrate 1 g, Fiber 1 g, Potassium 60 mg.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from EatingWell
- 25 Dinners Ready in Under 20 Minutes
- 23 Quick and Healthy Chicken Recipes
- 29 Healthy Dinners Under $3
- Delicious Low Calorie Recipes
- Grab and Go Breakfasts
