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    You are in: Home / Recipes / Mexican Rub Recipe
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    Mexican Rub

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 20, 2008

      Used last night on an oven prepared meal in foil. Not extremely hot, but just enough for chicken and veggies. Left a little tingle in the back of the throat. Thnx for posting such a good recipe.

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    • on April 26, 2007

      I use it on a boston butt roast that I smoked and made enchiladas out of. Just the right amount of spices that mixed well with the enchilada sauce.

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    • on January 07, 2006

      Mild but flavourful. Used it with steaks and found it a bit too mild, Bergy's suggestion of using it with a stirfry would probably be better.

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    • on October 04, 2005

      I made this and used just about the entire recipe on a 5 pound pork roast ( center cut loin, boneless). I added it and a few tablespoons of lemon juice, then cooked it low and slow for about 3 hours in a dutch oven. It made a great Au jus that was awesome over the meat and the mashed potatoes. Great Recipe Dancer.

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    • on May 04, 2002

      Excellent flavor! I used it on chicken stirfry and served it with a green salad and warm corn tortillas MMMmmgood. Next time I will use it on pork kabobs threaded with small onions, peppers and mushrooms, I'll marinate the veggies in a separate sauce. Thanks Dancer your recipes ARE good

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    Nutritional Facts for Mexican Rub

    Serving Size: 1 (64 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 328.0
     
    Calories from Fat 128
    39%
    Total Fat 14.2 g
    21%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 9962.7 mg
    415%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 26.2 g
    104%
    Sugars 11.5 g
    46%
    Protein 12.8 g
    25%

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