| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Rubs and sp, Spices and |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Paprika sweet |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Cayenne |
| 1 |
ts |
Mustard dry |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Chile powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Cumin ground |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Achiote seeds ground |
INSTRUCTIONS
("Tex-Mex rib rub") 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 2lbs
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 screw top
jar until used.
Recipe by: Curtis Jackson cjackson@mv.us.adobe.com
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