| 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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