New Mexican Chile Rub

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Appears in Cook's Illustrated May/June 2014

By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

SERVES Makes about 2/3 cup; enough for 3 pounds steak

TIME 20 minutes

New Mexican Chile Rub

WHY THIS RECIPE WORKS

We made our own coarsely ground rub based on toasted whole spices and dried chiles. By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

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