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Adobo Rub

:  May/June 2010

Your rating: None Average: 4.1 (8 votes)

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


Adobo Rub Recipe

Makes: 1/4 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Heart healthy | Healthy weight | Low cholesterol | Low saturated fat | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.

Tips & Notes

  • 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

Per tablespoon: 81 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 610 mg sodium; 74 mg potassium.

Nutrition Bonus: Vitamin A (16% daily value).

Carbohydrate Servings: 0

Exchanges: 1 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegan
Vegetarian
Budget
Entertaining, casual
Make ahead instructions
Quick (total 30 min. or less)
Ease of Preparation
Easy
Type of Dish
Sauce/Condiment, marinade/rub
Total Time
15 minutes or less
Ethnic/Regional
Mexican
Servings
4
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Publication
May/June 2010
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