FreeRubsMexican
Mexican Chili-Lime Rub
Smoky, tangy, a little heat, built for pork and corn. Pairs with Salsa Macha. Best on pork, beef, and grilled corn.
Serves 1
Ingredients
1servings
- 2 tbspancho or chili powder
- 1 tbspkosher salt
- 1 tbspsmoked paprika
- 1 tspchipotle powder
- 1 tspground cumin
- 1 tspgarlic powder
- 1 tspdried lime powder
- 1 tspbrown sugar
Method
1.Mix the rub
The dried lime is the trick: zest a lime, dry the zest low in the oven or on a warm windowsill, then crumble it into the mix.
2.Apply and cook
Excellent on grilled corn brushed with butter, or as a savory crust on pork tenderloin.
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