Mexican Dry Rub Recipes
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
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 SPICE RUBBED PORK ROAST
Provided by Mary Younkin
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
- Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
- to rest for 15 minutes.
- Line a small baking sheet with foil and place a wire rack over it. Rinse
- the roast and pat dry. Rub the spice mixture all over the roast,
- completely covering all sides with spices.
- Roast 1 - 1.5 hours in the preheated oven. The cooking time really will vary that much, if you have an internal thermometer, this is the time to use it. Otherwise, keep an eye on the roast and check the temperature every few minutes as it gets close to done. Remove from the oven when
- the meat reaches an internal temperature of 145-150 degrees. Let sit 15
- minutes before slicing. Enjoy!
- A couple of side notes: I cooked this pork roast for about an hour and a half. I set it on the counter to warm a bit before putting it in the oven. It was 44 degrees when I put it into the oven. Also, in the summertime (aka, warmer house days) I try to remove the
- roast from the oven between 142 - 145 degrees. Depending on the temperature of your house, the meat might increase in temperature by as much as ten degrees. So, be careful not to overcook it and dry out the roast. When I cooked this roast, my house was much cooler and it only increased one degree while resting before the temperature started to drop.
DRY RUB RIBS WITH MEXICAN SEASONING
Dry Rub Ribs with Mexican Seasoning provides absolute maximum taste with embarrassingly minimal effort. Simply add the seasoning to the ribs, pop them in the oven and leave them until cooked. The taste pay-off despite such ease is phenomenal!
Provided by Chloe
Categories Appetizer Main Course Snack
Time 1h10m
Number Of Ingredients 8
Steps:
- Turn the oven on to 160c or equivalent.
- Line a large roasting tin with 2 layers of foil.
- Add 900g Pork Spare Ribs to a shallow mixing bowl.
- Sprinkle 2 tbsp Vegetable Oil, 1 tbsp Garlic Salt, 1 tbsp Paprika, 1 tsp Cumin, 2 tsp Dried Oregano and 2 tsp Sugar over the ribs.
- Use your hands to massage the seasonings right into the ribs.
- Tip the ribs into the lined roasting tray.
- Roast in the oven for 60 minutes.
- Prepare the garnish (optional) by topping, tailing and peeling 2 Spring Onions before finely slicing them on an angle.
- Leave the ribs to cool and rest in the tin for 5 minutes then garnish and serve warm.
Nutrition Facts : Calories 1399 kcal, Carbohydrate 8 g, Protein 71 g, Fat 120 g, SaturatedFat 45 g, Cholesterol 360 mg, Sodium 3859 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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
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- Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of slat together in a small bowl.
- When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
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- If using wooden skewers, place the skewers into a flat baking dish and cover with water. Allow the wooden skewers to soak while you prep the recipe. If you're using metal skewers, you do not need to pre-soak.
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