Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons groundcumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoon azafran powder
2 teaspoons dried mexican oregano
1 teaspoon juniper berries ground
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or
poultry. We suggest starting with whole spices for the best flavor, but you
can always substitute ground spices if you prefer.
1. Heat a small saute pan over medium-high heat. Add the coriander and
cumin seeds and toast, swirling the pan constantly, until the seeds give
off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool
plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the
chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the
spices to an even texture. The rub is ready to use now, or you can
transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard
or pantry for up to 1 month.