Adobo Rub

1 Review
From: EatingWell Magazine May/June 2010

Try this spicy Mexican rub on grilled chicken, steak or tofu.

Ingredients 4 servings

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  • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.
  • Make Ahead Tip: Refrigerate for up to 3 days.
  • Note: 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 or online at penzeys.com.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 80 calories; 8 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 808 IU vitamin A; 2 mg vitamin C; 18 mg calcium; 1 mg iron; 661 mg sodium; 81 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

Reviews 1

September 07, 2011
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By: NMCookie
A bit bland I had high hopes for this rub. I live in New Mexico and we are known for our chiles. I was disappointed in the results when I used this on chicken, which I barbecued. I had rubbed the chicken and let it sit overnight. It just didn't have the flavor I was anticipating. I make a southwestern grilled chicken with some of the same ingredients in a marinade. That chicken is far superior in flavor to this. It just wasn't for me, but others may like it. It has a mild flavor. I used a mild chili powder for the sake of my guests. Perhaps it would have been better a little spicier. Pros: Simple to mix Cons: Not the flavor I was looking for.