New Mexican Spice Rub - cooking recipe

Ingredients

1 tablespoon coriander seed
1 tablespoon cumin seed
6 tablespoons new mexico chile powder (Chimayo)
2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon ground black pepper

Preparation

Heat a small skillet over medium heat and add the cumin and coriander seeds. Toast the seeds and gently roll them around until the seeds begin to give off a rich aroma, about 1 minute. Transfer the roasted seeds to a small plate and allow them to cool.
Put the seeds into a mortar and pestle or a spice grinder and add the chile powder, onion and garlic powder, oregano, salt and pepper, then either pummel them with the mortar and pestle or grind them until they have an even texture.
Store the rub in a jar, covered tightly, and keep in a cool, dry place for up to 1 month.