Earlier this week I posted on Instagram a pic of a quick dinner one afternoon, a blackened mahi fish taco over our house guacamole in romaine “boats”; several people emailed to ask about the spice mixes we use…
In part due to growing up in the Texas Panhandle and escaping often to nearby New Mexico to hike, camp, and ski growing up, and in part due to the fact that New Mexico offers a wonderful, and very unique, regional cuisine to those willing to invest some time learning about it, we’ve long been fans of New Mexico’s spicy food culture.
One of the things we’ve worked on over the years is developing spice mixes featuring New Mexico’s great array of chiles; this New Mexico Red Spice Rub No. 1 is our version featuring the Chimayo red chile (though you can of course use whatever red chile powder you have on hand).
This is outstanding with fish, chicken, or pork (trying a slow roasted pork shoulder slathered in this), and we even occasionally use it in places you wouldn’t necessarily expect, as in flavoring a vinaigrette or even sprinkle over scrambled or deviled eggs.
3 parts good New Mexico chili powder (Chimayo)
2 parts sweet paprika
1 and 1/2 parts ground cumin
1 part granulated garlic
1 part granulated onion
1 part freshly ground black pepper
1 part good salt (kosher salt)
1/2 part dried (Mexican) oregano
1/2 part chipotle powder
1/2 part ground coriander
This one couldn’t be easier, mix the dry ingredients well in a small bowl. Stir tightly sealed in a cool, dark place, and use generously.
