I love dry rubs. Tex-Mex is not something I cook all the time, but whenever I need a break in the dinner routine or want something easy to prepare, I do tend to opt for something like Tex Mex. This dry rub is lovely on pork belly, ribs, chicken wings and chicken fillets cut into strips. If you happen to have dehydrated peppers and can blitz them into a powder they add a great depth of flavour. You can also substitute paprika for smoked paprika. This will make about 2 good cups. I make it and store it in an airtight container or a sterilized glass jar. It will last a couple of months. A lovely addition to the table with this mix, is a coriander, mint , Greek yogurt dressing. It really balances out the heat from the spice on your chosen meat.
- 2 tablespoons of paprika (use smoked if you want a smoky flavour)
- 1 teaspoon dried oregano
- 1 tablespoon onion salt
- 1 tablespoon garlic powder or salt ( dehydrated garlic can make a powder)
- 1 tablespoon cooking salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons ground cumin
- 3 tablespoons chilli powder
- 1 tablespoon dehydrated red pepper powder (optional)
- Mix everything in a bowl and you are done!