GRIND

Flavorful but not hot. Blended from hand torn, toasted and ground ancho, guajillo, pasilla, arbol, whole ground cumin, coriander, allspice, mustard,
and cinnamon, with paprika, garlic, oregano, and turmeric.
SALT FREE.

Make your chili stand out (I've won awards at chili cook-offs with this stuff!) or use in any recipe that calls for chili powder.

Complete blend means you can skip all the other extra spices.

Warm deep flavor for Mexican soups, sauces, and moles. Make the sauce described here and mix with shredded rotisserie chicken.

Sprinkle liberally on burgers or steaks before grilling to add rich, deep flavor.

Sprinkle on corn on the cob before grilling for a delicious summer treat.

Wonderful on roasted root vegetables.

Perfect seasoning for fire-roasted salsas.

Cut fresh corn tortillas into wedges, spray lightly with cooking oil and sprinkle with a little salt and GRIND®. Bake 7-10 minutes at 375 until lightly browned and crispy.

Weeknight Red Mole
~serves 4~

4-6 chicken thighs or 1 ½ lbs cubed pork shoulder
4 Tbsp GRIND, divided
2 Tbsp canola oil
1 large onion, chopped
2 fresh jalapenos, finely diced
2 fresh poblanos, finely chopped
2 cloves garlic, minced
1 tsp salt
4-6 medium tomatoes, chopped
1 cup chicken stock
1 TBSP tahini
3 oz dark chocolate
Fresh cilantro, chopped (optional)

1. Coat meat with 2 tbsp GRIND® and set aside while preparing rest of ingredients.
2. Heat oil in large skillet on medium-high. Add meat and brown, 5-7 mins per side. Remove and set aside.
3. Lower heat to medium, add onions and peppers, and cook until soft but not brown, 5 minutes. Stir in garlic, salt, and remaining 2 tbsp GRIND®. Cook another minute then add stock and deglaze pan, scraping up any bits that have stuck to pan. Stir in tomatoes, tahini, and chocolate. Stir until blended.
4. Return meat to skillet, cover, and simmer 25-30 minutes or until tender.
5. Sprinkle with cilantro. Serve with tortillas or rice.

NEW MEXICO STYLE BLACK BEANS & RICE

~serves 6 generously~

INGREDIENTS:
1 lb dry black beans, rinsed and soaked
1/2 lb bacon, diced
1 medium onion, chopped 
2 poblano peppers, chopped 
1 large celery ribs, chopped
2 cloves garlic, chopped fine
1 – 2 jalapenos, chopped fine
2 TBSP GRIND®
1 small can green hatch chilies, chopped
Salt, to taste
Fresh Cilantro, sour cream & hot cooked rice to serve

1. Heat a large heavy pot over medium-high, and cook bacon until crispy. Remove and reserve.
2. Lower heat and add onion, poblano, and celery and cook until softened. Add garlic, jalapeno, and GRIND stir until fragrant, about a minute or two. Stir in green chilies, reserved bacon, beans and enough water to cover by at least two inches (6-8 cups).
3. Boil for 15 minutes, lower heat to simmer, cover, and cook 1-2 hours, stirring occasionally and adding water as needed.
4. At about 90 mins, check for tenderness. When cooked to your liking, take a heavy spoon and mash some of the beans up against the sides of the pot.
Serve with a sprinkle of cilantro, a dollop of sour cream, and a scoop of hot cooked rice.