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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Store the rub in a jar, covered tightly, and keep in a cool, dry place for up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
new mexico chile powder	6	tablespoons		-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
onion powder	1	tablespoon		23.529	5.4593	0.7183	0.0718
mexican oregano	2	teaspoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.