| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Seasoning |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Sweet paprika |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Cayenne |
| 1 |
ts |
Dry mustard |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Chili powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Ground achiote seeds |
INSTRUCTIONS
A couple of folks have asked about my mention of an achiote rub for chicken
for green chile/chicken sandwiches. I can't for the life of me find the
recipe I've used in the past, but this one looks good. It's from Babs
Woods, who may be on this list; I can't remember. As usual, chile-heads
adjust heat as endorphin addiction dictates:
Use on about 2 lbs meat. (Recipe can be doubled, for 4 lbs. of meat or
ribs.) Bake, roast, grill, whatever, until meat is properly cooked. Store
dry rub in screwtop jar until use.
Curtis Jackson <cjackson@mv.us.adobe.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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