10 minutes
A versatile blend of spices with a deep, multi-layered flavor, perfect for elevating meats, poultry, and roasted vegetables.
Garlic, peeled and finely chopped or crushed
cloves
Ancho Chile Powder, ground
cups
teaspoons
Dried Mexican Oregano
teaspoons
Ground Cumin, ground
teaspoons
Ground Black Pepper, ground
teaspoons
teaspoons
1. Combine Ingredients
In a medium-sized bowl, combine the garlic, ancho chile powder, brown sugar, Mexican oregano, ground cumin, black pepper, and salt. Mix these ingredients carefully to ensure a uniform blend with no clumps.
2. Store the Rub
Once your rub is thoroughly mixed, transfer it into an airtight container. Store this container in the refrigerator to preserve its freshness and potency for up to a month or even longer.
Source whole dried ancho chiles and use fresh garlic for the most robust and aromatic flavors.
Apply the rub hours before cooking for maximum flavor penetration, and consider its use on vegetarian dishes.
Balance the anchos with garlic and consider adding salt, sugar, or cumin for complexity.
Toast the whole chiles until pliable and fragrant, then remove seeds and stems to control heat.
Ensure the rub adheres well by patting it gently onto the surface and using a thin coat of oil if necessary.
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