Aaron's Mexican Dry Adobo Seasoning
A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.
Foto: Skinnytaste
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1/2 dried pasilla chile (stemmed, seeded, deveinied and torn into small pieces)
- 1/2 dried ancho chile (stemmed, seeded, deveinied and torn into small pieces)
- 2 tbsp dried whole Mexican oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp sweet Spanish paprika
Steps
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Heat a dry skillet over medium-low heat.
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Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
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Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
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Set aside to cool on a plate.
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When room temperature, grind to a fine powder in a spice grinder.
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Put the powder in a large bowl and combine with remaining spices; stir well to combine.
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Store in an airtight container, for up to one month. Makes about 1/2 cup.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (40% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cumin seeds | 1 tbsp | Rp 70.000/kg | Rp 1.050 |
| coriander seeds | 1 tbsp | - | - |
| fennel seeds | 1 tbsp | - | - |
| mustard seeds | 1 tbsp | - | - |
| dried pasilla chile | 0.5 | - | - |
| dried ancho chile | 0.5 | - | - |
| dried whole Mexican oregano | 2 tbsp | - | - |
| onion powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| garlic powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| sweet Spanish paprika | 1 tbsp | Rp 40.000/kg | Rp 600 |
*Estimated market prices, may vary by region
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