Ancho Rub

September 15, 2015


Combine all ingredients in a mixing bowl and lightly crumble the breadcrumbs by hand to infuse spices with the crumbs.

Use on the Chile Rack of Lamb or with other dishes to lend a Southwest flavor.

About this recipe

Recipe compliments of Chef Michael Cairns at the Omni Scottsdale at Montelucia. 


  • 2 teaspoons dried ground Ancho pepper or Chipotle powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dark chili powder
  • ¼ teaspoon Chinese five spice powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup Panko breadcrumbs
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