Ancho Chili Espresso Rub

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Credit: Sean Brasel, Chef/Owner, Meat Market, Miami
The National Culinary Review, November/December 2014


2 ancho chilies
¼ cup cumin seed
8 whole star anise
4 cinnamon sticks
½ cup ground espresso
¼ cup chili powder
¼ cup smoked paprika
1 t. cayenne pepper
1 T. black pepper
¼ cup salt


Toast ancho chilies in oven until start to soften; seed, stem. In separate pan, toast cumin seed over low heat. In spice grinder, grind star anise, cinnamon sticks, espresso, chili powder, paprika, cayenne pepper and black pepper until fine. Put in bowl; stir in salt. Store in airtight container.


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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