This dry rub is especially nice on beef flank or chuck. Great for tacos.
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon sweet paprika
- 2 teaspoons ground black pepper
- 1½ teaspoons onion powder
- 1½ teaspoons dried oregano
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
Method
Combine all spices and store in a sealed jar. Label with the date.
To serve
Use as a dry rub on pork, chicken, or beef. Excellent on meatballs. Also good as a seasoning base for rice, beans, or stew.
Notes
- Used for meatballs; very good. A slightly wet panade worked well.
- A small amount of smoked paprika in place of some sweet paprika adds depth for grilling.