Are spice rubs part of your cooking repertoire? I never used to use them until I created my Basic All-Purpose Spice Rub almost on a whim after reading about spice rubs. I started out simply rubbing them on meats before grilling or baking – delicious and much easier than opening a bunch of different spices and herbs for each meal.
But then I started experimenting and found that using spice rubs elevated my regular recipes like roasted or grilled potatoes, hamburger patties, and even vinaigrettes to a new level. My family raved about them like never before. I think it’s that umami thing (don’t know what I mean? Go here for the definition) – spice rubs simply enhance flavors and cover a lot of tastes – sweet, spicy, herby and savory.
I came up with this rub to go along with any Southwestern, Tex-Mex menus and while it adds a nice flavor to meats like chicken and pork, it’s also fantastic added to homemade refried beans, coating any roasted or grilled vegetables, and when added to a basic vinaigrette it makes the traditional slaw served with tacos super flavorful.
Try it and if you come up with more uses for this spice rub, be sure to let us know!PRINT
Tex-Mex Spice Rub
- 1/4 c. kosher salt
- 1 T. brown sugar
- 2 T. chili powder
- 2 T. black pepper
- 2 T. dried oregano
- 1 T. cumin
- 1 tsp. coriander
- 1 tsp to 1 T. cayenne
- Combine all ingredients in a lidded jar. Mix well with a spoon, breaking up any large clumps.
- Store for up to 6 months.
- Makes about 1/2 cup.
- Use as a rub on any meat before grilling or baking.
- Season cut potatoes with olive oil and Tex-Mex Spice Rub before roasting or making Grilled Potato ‘Planks.’
- Mix Tex-Mex Spice Rub into a batch of refried beans to up the flavor and heat before serving as a dip or to use in burritos.
- Add to rice and tomatoes for a quick version of spanish rice.
- Add to a Basic Vinaigrette for a spicy version and use on coleslaw or salad with cotija cheese.