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Mexican Dry Rub
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A picture of Mexican Dry Rub.

Mexican Dry Rub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Mexican Dry Rub

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

5 mins
  • 1 Tdried minced garlic
  • 1 tonion powder
  • 1 tcumin
  • 1 tground coriander seed
  • 1 tblack pepper
  • 1/2 twhite pepper
  • 1/2 tground red pepper
  • 1/2 tpaprika
  • 1/2 tsmoked paprika
  • 1/2 tdried thyme
  • 1/2 tdried oregano
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Steps

5 mins
  1. 1

    Combine all spices together. Save in an airtight container for up to a month.

    A picture of step 1 of Mexican Dry Rub.
  2. 2

    Variations; Gound jalapeño powder, ground celery seed, applewood seasoning, mexican oregano, epazote, dried cilantro, epazote, dried minced onions, cayenne, crushed pepper flakes, ground chipotle pepper, clove, allspice, nutmeg, cinnamon, pumpkin pie spice

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ChefDoogles
ChefDoogles @ChefDoogles
on December 15, 2015 19:40
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Comments

Perdignus
Perdignus @cook_6315415
January 03, 2017 02:27
Thanks for the great "Mexican Dry Rub" recipe ChefDoogles! I made Suizo style chicken burritos with breast meat and it was delicious . The whole family liked it (kids too). We had no leftovers which is a sign of an excellent recipe.
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Keywords

Onion Cilantro Pepper Garlic

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