Recipe: Albuquerque Dry Rub for Meat, Fish or Poultry (CIA recipe)

ALBUQUERQUE DRY RUB

"This makes enough rub to flavor about 3 pounds of meat, fish, or poultry. You can make the chili powder or purchase a prepared chili blend. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer."

1 tablespoon coriander seeds (or 1 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoon black peppercorns (or 1 teaspoon ground pepper)

Heat a small saute pan over medium heat. Add the cumin and coriander seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer to a plate and let the seeds cool.

Transfer the seeds to a mortar and pestle or a spice grinder. Add chili powder, onion and garlic powder, oregano, salt, and pepper. Grind spices to an even texture.

The rub is ready to use now, or you can transfer it to a jar, cover tightly, and keep in a cool, dry cupboard or pantry for up to 1 month.

Makes 1/2 cup dry rub
Source: Grilling by Culinary Institute of America