Open Range Carne Asada Seasoning

From New Mexico, with everything.

This one’s personal — made in honor of the place I was born and raised, and built on real New Mexico red chile: earthy, sun-dried, unmistakable. Garlic, Mexican oregano, and cumin bring the warmth; a touch of coffee and brown sugar deepen it into a rich, smoky crust made for the grill.

Dry rub: 1 tablespoon per pound of beef. Let it sit 30 minutes to 2 hours, then grill hot.
Wet glaze: Per pound, mix 1 tbsp seasoning + 1 tbsp olive oil + 1 tbsp orange or lime juice + 1 tsp water (a little honey or agave makes it stickier). Rest 30 minutes to 4 hours.

Great on: skirt & flank steak, carne asada tacos, fajitas, grilled chicken, and shrimp.

Ingredients: New Mexico Red Chile, Garlic, Onion, Kosher Salt, Cumin, Mexican Oregano, Coffee, Brown Sugar

Zia sun on the label, 505 in the blood. Coffee, cowboys, and New Mexico. Taste the legacy.