Sunday, February 7, 2016

Dry Mixes in a Jar... Carne Asada Dry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Carne Asada Dry Rub 
Submitted by Cindi RiosLobo

Rubbed with cumin, chili powder, and lime juice, left to marinate while the flavors sink into the meat, and then seared on a hot skillet until the outside is just slightly charred, carne asada is a big-flavored taste of Mexico that works perfectly as a main dish or as a salad topper.

The spices are what really make this recipe work, and letting them penetrate the meat while it rests in the fridge is essential for the best flavor, so don’t skimp on the marinade.

½ cup Granulated garlic 

½ cup New Mexico chili powder 

½ cup Pasilla chili powder 

2 tbs. Roasted Arbol chili powder (optional) 

2 tbs. Ground cumin 

2 tbs. Ground celery seed

6 tbs. Onion powder 

1 tbs. Ground Mexican oregano 

1 cup Paprika 

½ cup Fresh ground black pepper 

2 tbs. Ground coriander 


Roast the Arbol chili pods in a hot skillet including the stems. Stems give it a smokey taste and remember these are very spicy. When roasted, grind them in a spice mill, blender or food processor until powder like. Next, combine all the ingredients in a container of your choice and mix completely. Presto, spice mix is done. The mix can be stored in an airtight container up to four months.

This recipe is kind of Americanized a bit here but it's basic rub, can be used on fish, pork, chicken, beef or whatever your flavor is. We use black beans, fried plantains and tortillas on the side.

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