Mexican Rub Recipes

MEXICAN DRY RUB

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.

MEXICAN DRY RUB

Steps:

• In an air tight container, combine all ingredients and mix until well incorporated. Store at room temperature in the pantry.

MEXICAN DRY RUB

Steps:

• Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

MEXICAN RUB

Steps:

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

DRY RUB RIBS WITH MEXICAN SEASONING

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.

MEXICAN SPICE RUBBED PORK ROAST

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.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

MEXICAN SALMON

Steps:

• In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork.
• Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.

RIO GRANDE RUB STEAKS

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