Fresh Ginger

Ancho Chile rub aka Mexican Magic

3 ancho chiles, seeded and hand-torn into pieces
2 pasilla chiles or guajillo chiles
3 chile de arbol (the little long ones)
2 cinnamon sticks or more (about 3 inches long)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon NM red chile powder or pods (2)
1 tablespoon dried Mexican oregano
1 tablespoon garlic powder or more
salt to taste

Toast all chiles, let them cool and then place them in a food processor. Toast all seed and spices, place in food processor. Pulverize items in processor. Add everything else but salt and mix. Add the salt to taste (rubs should be about ¼ salt, no more). Adjust to your taste.

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