David Walzog did this one on Food TV a long time ago. I've used this so many times, for so many things---tinker with this one all you want, but it's a good place to start.
Heat Scale: Mild (Ancho chiles are quite mild)
Yields just enough for one usage

1 tablespoon ancho chile powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon garlic powder
1 teaspoon cayenne

In a small saute pan, toast the ancho chile powder, cumin seeds and coriander seeds over medium heat. Grind the toasted spices in a spice grinder and place with remaining ingredients in a small bowl. Can be used with beef, pork, or poultry.

Recipe can be doubled or tripled if you want a supply on hand---keep in an airtight container.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved