Mexican Rub

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 0.5c.
  • Ingredients

  • 1/4 cupchili powder
  • 1tablespoononion powder
  • 1tablespoonground cumin
  • 2teaspoonssalt
  • 1 1/2 teaspoonsdried oregano
  • 1teaspoongarlic powder
  • 1teaspoonground red pepper
  • Directions

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

  • “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.”

  • “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.”

  • “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.”

  • “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.”

  • “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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