Try this spicy Mexican rub on grilled chicken, steak or tofu. Adobo Rub can be complimentary to any protein. The default, all purpose spice blend used in so many Latin dishes is Adobo Seasoning. Easy to make and with less salt and no MSG from store bought versions. This is a staple in my pantry for Latin flavors whenever dry marinating is needed. Think of it as the American equivalent of an all purpose seasoning salt.
Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for it in the specialty-spice section of large supermarkets.
Make Ahead Tip: Refrigerate for up to 3 days.
- 4 tsp Ancho Chili Powder or any Chili Powder
- 2 Tbsp Lime Juice
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp ground Black Pepper
- View the full cooking instructions for Adobo Rub on EatingWell.com.