Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Coarsely cracked black
-peppercorns
2 tb Dried oregano
1 ts Cumin
1 ts Onion powder
2 Dried chipolte chili
-peppers (2 to 3)
1 tb Dried cilantro leaves
1 Bay leaf
1 ts Ground dried orange peel
1 tb Chopped dried wild
-mushrooms (cepes)

Combine all the ingredients in a spice mill or blender and grind
to a coarse powder. Store in an airtight jar in the freezer for up
to 6
months.
Yield: 1/2 cup (or 8 tablespoons)
Recommended cuts: Beef brisket (8 hours to overnight), flank steak
(6 to
8 hours);l pork ribs (8 hours to overnight).
Author's note: The secret ingredient here is the dried wild
mushroom,
which lends it a savory muskiness. The dried chipotles add hints of
smoke, along with the heat. Use as a dry rub for beef brisket or
beef or
pork ribs.
Source: Marinades by Jim Tarantino

Browse by categories