Crazy for Canela Rub

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

Mexican cinnamon, or canela, is a bit different from the most commonly available cinnamon, which is known in the spice world as Ceylon cinnamon. The difference is not so overpowering that you can’t make this rub from either type of cinnamon, but the warmth and fragrance of true canela makes it worthwhile to seek out.

The “Crazy for Canela” rub is a remarkable blend that promises to elevate your poultry dishes to new heights. With its creative combination of spices and the distinctive addition of canela, also known as Mexican cinnamon, this rub is a true symphony of flavors.

The heart of this rub lies in its carefully curated spices. Ground dried ancho chile brings a mild, earthy heat, while sweet paprika adds a touch of sweetness and vibrant color. Ground cinnamon, preferably canela, takes center stage, infusing the rub with a warm and aromatic depth. The crumbled dried Mexican oregano or marjoram complements the spices with its herbal notes, while freshly ground black pepper adds a hint of pungency. The ensemble is completed by the harmonious union of ground allspice and ground cloves, contributing layers of complexity and richness.

Applying the Crazy for Canela rub to your poultry is an art in itself. Generously sprinkled over the poultry, the rub is massaged both over and under the skin, ensuring that every bite is infused with its enchanting flavors. As the seasoned poultry rests, the rub melds with the natural juices of the meat, creating a harmonious fusion of tastes.

This rub is an invitation to culinary creativity. Whether you’re grilling, roasting, or baking your poultry, the Crazy for Canela rub offers a versatile canvas for your culinary artistry. The gentle heat of the ancho chile, the aromatic allure of the canela, and the rich tapestry of spices create a balanced and captivating taste profile that tantalizes the palate.

With the Crazy for Canela rub, your culinary journey doesn’t end with just one dish. Any remaining rub can be safely stored in a covered container in a cool, dark pantry for up to three months. This means you can embark on a series of poultry culinary adventures, experimenting with different cuts, cooking methods, and flavors.

Incorporating the Crazy for Canela rub into your poultry recipes is an invitation to explore the fusion of bold spices and delicate sweetness. Let your taste buds revel in the rich symphony of flavors as you savor each bite. Whether you’re cooking for a special occasion or simply indulging in a flavorful meal, this rub promises to be a highlight of your culinary repertoire.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• ¼ cup ground dried ancho chile
• ¼ cup sweet paprika
• 2 tablespoons plus 2 teaspoons ground cinnamon, preferably canela
• 2 tablespoons kosher salt or coarse sea salt
• 1 tablespoon plus 1 teaspoon crumbled dried Mexican oregano or marjoram
• 1 tablespoon plus 1 teaspoon freshly ground black pepper
• ¾ teaspoon ground allspice
• ¾ teaspoon ground cloves

INSTRUCTIONS:

1. Mix the Rub: In a small bowl, combine the ground dried ancho chile, sweet paprika, ground cinnamon, kosher salt, crumbled dried Mexican oregano or marjoram, freshly ground black pepper, ground allspice, and ground cloves. Thoroughly mix all the ingredients to ensure they’re well combined.
2. Apply the Rub: Generously sprinkle the Ancho-Cinnamon rub over poultry, ensuring that you massage it both over and under the skin. Allow the seasoned poultry to rest for at least 30 minutes at room temperature. Alternatively, you can wrap or cover the seasoned poultry and refrigerate it for a few hours before cooking.
3. Store the Rub: If you have any leftover rub, store it for future use. Place the remaining rub in a covered container and store it in a cool, dark pantry. This will keep the rub fresh and flavorful for up to 3 months.