5 Reviews of Mexican Rub

From: Tugar357

On Oct 4, 2005

I made this and used just about the entire recipe on a 5 pound pork roast ( center cut loin, boneless). I added it and a few tablespoons of lemon juice, then cooked it low and slow for about 3 hours in a dutch oven. It made a great Au jus that was awesome over the meat and the mashed potatoes. Great Recipe Dancer.

From: Bergy

On May 4, 2002

Excellent flavor! I used it on chicken stirfry and served it with a green salad and warm corn tortillas MMMmmgood. Next time I will use it on pork kabobs threaded with small onions, peppers and mushrooms, I'll marinate the veggies in a separate sauce. Thanks Dancer your recipes ARE good

From: kolibri

On Jan 7, 2006

Mild but flavourful. Used it with steaks and found it a bit too mild, Bergy's suggestion of using it with a stirfry would probably be better.

From: AuntSana

On May 20, 2008

Used last night on an oven prepared meal in foil. Not extremely hot, but just enough for chicken and veggies. Left a little tingle in the back of the throat. Thnx for posting such a good recipe.

From: Singlemalt

On Apr 26, 2007

I use it on a boston butt roast that I smoked and made enchiladas out of. Just the right amount of spices that mixed well with the enchilada sauce.