When I managed restaurants, most of the kitchen staff were from Oaxaca, a beautiful part of Mexico where indigenous colors and culture abound. Sometimes they would make their own (off menu) food on the line to eat and share. One of my favorites was a meat rub Chucho would mix from dried spices and ingredients and sprinkle over cut meat that he’d fry in a pan and serve with corn tortillas. While the Oaxacan mix is usually paprika, cinnamon, (unsweetened) cocoa powder, cumin, salt, oregano, black pepper and cayenne, below is another variation. But you can have fun experimenting with any mix you like, and, it’s as easy as mixing the ingredients in a bowl and storing in your cupboard! This spice mix also makes a great gift bottled and tied with a simple ribbon. This rub also can be used on steak, fish or shrimp.
Spice Rubs make any dinner easy.
- 2 Tablespoons Unsweetened Cocoa
- 1 Tablespoon Powdered Cumin
- 1 Tablespoon Garlic Powder
- 1 Tablespoon any Chili Powder (my favorite is Ancho Chili).
- 1 Tablespoon Brown Sugar (this allows the meat to carmelize)
- 1 teaspoon each Salt and Black Pepper
Rub on both side Pork Chops (or a Pork Tenderloin would also work).
Fry in Pan in oil or BBQ for 3-4 minutes per side (depending on thickness. 1 minute longer per side if really thick, 1 minute less if thin). I prefer to Pan Fry so the spices stay on the meat and do not fall through into the grill grates.
Dinner Pork Easy Mexican Spice Rub Cumin Garlic Oaxacan Oaxaca Gluten Free
