Mexican Rub

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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
photo by kolibri photo by kolibri
Ready In:
5mins
Ingredients:
7
Yields:
1/2 c.
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ingredients

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directions

  • Combine all ingredients; store in an airtight container.
  • Sprinkle on chicken, ribs, or fish before grilling.

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Reviews

  1. A.S.K.
    I made this today with only slight changes. I added an extra tsp of salt, a tsp of sugar, and 2 packets of granulated lime. I put it on London broil, wrapped in saran wrap and let it sit in the fridge for about 6 hours. It was great. I can see how it would be equally good on chicken or pork. Thanks for posting!
     
  2. Darkhunter
    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.
     
  3. Singlemalt
    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.
     
  4. kolibri
    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.
     
  5. Tugar357
    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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