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
RIO GRANDE RUB STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let steaks rest from refrigerator for a few minutes to take the chill off.
- Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
- Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
- Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
- Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
- Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
- Yield: 4 + servings
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
- Yield: 4 servings
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
I love this on my chicken breast. Absolutely delish! Store in an airtight container.
Provided by nbarry0102
Categories Side Dish Sauces and Condiments Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 88.2 mg, Sugar 0.2 g
MEXICAN RUB
Make and share this Mexican Rub recipe from Food.com.
Provided by Dancer
Categories Mexican
Time 5m
Yield 1/2 c.
Number Of Ingredients 7
Steps:
- Combine all ingredients; store in an airtight container.
- Sprinkle on chicken, ribs, or fish before grilling.
Nutrition Facts : Calories 328, Fat 14.2, SaturatedFat 2.3, Sodium 9962.8, Carbohydrate 58.6, Fiber 26.2, Sugar 11.5, Protein 12.9
HOT MEXICAN RUB
This is a GREAT rub for pork chops, lamb chops, steaks, chicken breasts and fish fillets. I've used it twice on pork chops so far and I just loooooooooooooove it! My rub didn't turn out as hot as I expected it to be, but the flavour of all the spices is just wonderful. The amount given will be enough for six portions of meat. You may want to double the amount. It's great for gifts, too!
Provided by tigerduck
Categories Mexican
Time 5m
Yield 5 tablespoons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Store in an airtight container.
Nutrition Facts : Calories 22.6, Fat 0.6, SaturatedFat 0.1, Sodium 1166.7, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 0.7
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