Basic Mexican Seasoning Rub
I use this rub on chicken breasts whenever I'm making anything Mexican - fajitas, quesadillas, taco salad. It's great!
I use this rub on chicken breasts whenever I'm making anything Mexican - fajitas, quesadillas, taco salad. It's great!
- Carbohydrate 2.216435 g
- Cholesterol 0 mg
- Fat 0.43829 g
- Fiber 0.952875025749207 g
- Protein 0.5536225 g
- Saturated Fat 0.06182225 g
- Serving Size 1 1 Serving (4g)
- Sodium 8.3265 mg
- Sugar 1.26355997425079 g
- Trans Fat 0.0588664999999999 g
- Calories 12 calories
Step-by-step
- Mix together equal portions of all the spices listed.
- You can increase the amounts as needed - original recipe yields enough to coat one 4 oz chicken breast.
Operating on a strict pantry budget means relying on dried spices rather than fresh aromatics to build foundational layers of flavor without accumulating expensive specialty ingredients. When preparing dry spice blends, many home cooks commit the error of simply dumping powders into a bowl and stirring briefly, which leaves micro-clumps of pungent garlic and onion unintegrated throughout the mixture.
- Break apart any compacted lumps in the onion powder and garlic powder using the back of a small spoon before combining them with the chili powder, cumin, and paprika.
- Store the finished blend in a completely airtight glass container away from direct sunlight and stove heat to preserve volatile aromatic oils for up to six months.
- Apply the rub directly to proteins that have been patted thoroughly dry with paper towels; excess surface moisture dissolves the spices unevenly and prevents proper adherence during cooking.
- Scale the quantities linearly using a 1:1 ratio for all five ingredients when batching larger amounts to coat heavier cuts of meat or multiple servings of vegetables.
- Add a pinch of fine sea salt just before application rather than mixing it into the bulk storage container, giving precise control over sodium levels depending on the specific protein or dietary requirement.
Adjusting this blend for sodium-restricted diets requires no structural alterations to the remaining spice proportions. Proper dry spice storage ensures maximum potency until the exact moment of culinary deployment.
