Mexican Dry Rub Recipes
MEXICAN RUB
This amazing Mexican rub recipe can be made in moments. With chilli powder, cayenne pepper and hot smoked paprika, the rub is great with chicken, fish or pork.
Provided by DJ BBQ
Categories Side Dish
Time 5m
Number Of Ingredients 0
Steps:
- Heat, tang and earthiness put the roots of this rub firmly in Mexico. Throw all the ingredients into a bowl and mix well, breaking up any lumps of sugar with the back of a spoon. Use straight away on my pork carnitas, or party-time chicken fajitas, or store in an airtight container for a few months, ready to use when you like. It works great on chicken, fish or beef. This awesome rub is also what you need for my radonkulous beef ribs, but for that you don't need as much sweetness so just leave the sugar out, and add 1 tablespoon of freshly ground black pepper into the mix instead.
MEXICAN DRY RUB
Steps:
- In an air tight container, combine all ingredients and mix until well incorporated. Store at room temperature in the pantry.
Nutrition Facts : ServingSize 1 Serving
MEXICAN DRY RUB
This rub is great for chicken, fish, veggies or pork. The chicken tastes like El Pollo Loco chicken to me(a fast food chain in California). For extra heat, double the red pepper flakes!
Provided by Pam-I-Am
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine ingredients; mixing well.
- Rub the mixtgure evenly on chicken (whole or pieces) or a meat/veggie of your choice and grill or broil as desired.
Nutrition Facts : Calories 7.2, Fat 0.1, Sodium 6.8, Carbohydrate 1.6, Fiber 0.6, Sugar 0.2, Protein 0.3
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