Mexican Rub
Ingredients
Directions
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”