6 tablespoon Chili powder
3 tablespoon ground cumin
2 tablespoon cornstarch
2 tablespoon kosher salt
1 1/2 tablespoon Smoked Paprika
1 tablespoon ground coriander (grinding the seeds yourself gives you a more fragrant result and it adds some texture to the spice mixture.)
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 tablespoon black pepper (fine ground)
1 1/2 teaspoon cayenne pepper
1 teaspoon dried oregano (I tend to give them a going over with a mortar and pestle to break them down a little more.)
- Mix all ingredients in a bowl, then transfer to a 500ml Mason jar for storage.
- Add 3 tablespoons per pound of meat. I add a cup of water too, let that evaporate before serving.
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