Ancho Chile Dry Rub Recipes

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COFFEE-CHILE DRY RUB



Coffee-Chile Dry Rub image

This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.

Provided by Matt Lee And Ted Lee

Categories     barbecues

Time 5m

Yield About 1 cup, enough for 4 to 6 large steaks

Number Of Ingredients 6

1/4 cup finely ground dark-roast coffee
1/4 cup ancho chile powder
1/4 cup dark brown sugar, tightly packed
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon ground cumin

Steps:

  • In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
  • Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams

ANCHO ESPRESSO DRY RUB



Ancho Espresso Dry Rub image

Make this rub ahead of time and store in the freezer up to 4 months. The rub is a rich combination of Melitta coffee, ancho powder, brown sugar, garlic powder, cinnamon, salt and peppercorns.

Yield 1 1/2 cups rub

Number Of Ingredients 8

1/2 cup firmly packed brown sugar
1/4 cup ancho chile powder
1/3 cup Melitta coffee (extra fine grind)
2 tablespoons garlic powder
1 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon coarse-grain salt
1 tablespoon black peppercorns

Steps:

  • Combine the sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill or blender and grind to coarse powder. Stored in a clean, airtight container, this will keep in the freezer for 3 to 4 months.To UseCoat chicken, beef or pork with rub mixture; massage in well. Allow to sit for 4-6 hours, then grill.

CHIPOTLE DRY RUB



Chipotle Dry Rub image

This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.

Provided by Kristen

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g

ROADHOUSE STEAKS WITH ANCHO CHILE RUB



Roadhouse Steaks With Ancho Chile Rub image

Make and share this Roadhouse Steaks With Ancho Chile Rub recipe from Food.com.

Provided by Mom2Rose

Categories     Steak

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh ground black pepper
2 teaspoons dried ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (4 ounce) beef tenderloin steaks, trimmed

Steps:

  • Prepare grill.
  • Combine first 8 ingredients in a small bowl.
  • Rub spice mixture evenly over steaks; let stand 10 minutes.
  • Place steaks on a grill rack coated with cooking spray.
  • Grill 5 minutes on each side or until desired degree of doneness.

SLOW GRILLED ANCHO RUBBED PORK



Slow Grilled Ancho Rubbed Pork image

This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.

Provided by Tyler Florence

Categories     main-dish

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 18

3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 (5 to 7 pound) pork shoulder, skin on
Extra-virgin olive oil
Kosher salt
6 garlic cloves, minced
2 jalapenos, chopped
1/4 cup red wine vinegar
1 bunch fresh cilantro, finely chopped
2 limes, juiced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
  • For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
  • For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

HOMEMADE COFFEE RUB WITH ANCHO CHILE POWDER



Homemade Coffee Rub with Ancho Chile Powder image

Ground coffee, ancho chili, kosher salt, granulated garlic and pepper round it this perfect steak rub.

Provided by Mary Cressler | Vindulge

Categories     Entree

Time 10m

Number Of Ingredients 5

3 tablespoons kosher salt
2 tablespoons coarse ground pepper
2 tablespoons finely ground coffee
1 tablespoon ancho chili powder
1 tablespoon granulated garlic

Steps:

  • In a small bowl combine all ingredients and stir. Store in a small mason jar for up to six months.
  • Use as a seasoning for your favorite steaks.

Nutrition Facts : Calories 158 kcal, Carbohydrate 35 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 42135 mg, Fiber 13 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

ANCHO CHILE DRY RUB



ANCHO CHILE DRY RUB image

Categories     Pepper

Yield 1/2 cup

Number Of Ingredients 9

4 ancho chiles, stems removed and seeded, dried in the oven
2 teaspoons whole white peppercorns
1 teaspoon whole black peppercorns
1/2 teaspoon celery seed
3 1/2 teaspoons cumin seed
1 teaspoon thyme
1 small bay leaf
1 teaspoon annato seeds
1 1/2 teaspoons salt

Steps:

  • Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using. Yield: About ½ cup Heat Scale: Mild

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  • Mix the ancho chili, cumin, garlic powder, salt, and pepper in a small bowl. Rub the mixture on the chicken, making sure to get the rub underneath and on top of the skin.
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  • While your steak is coming to room temperature, preheat grill to 450 degrees. Grill meat for about 8-10 minutes (4 minutes per side) for a medium rare (depending on the thickness of your skirt steak). Remove from heat and let the meat rest for 10 minutes before carving. Slice into thin strip against the grain.
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