Tex-Mex Rub for Steak or Chicken

By carvalhohm

Ingredients

• 1/2 tsp. chili powder
• 1-1/2 tsp. cumin seeds, toasted and ground
• 1-1/2 tsp. minced garlic
• 3/4 tsp. salt
• 1-1/2 tsp. chopped fresh oregano
• 1/8 tsp. cayenne
• 1 Tbs. vegetable oil

Details

Adapted from finecooking.com

Preparation

Step 1

Combine all ingredients in a small bowl. Store dry spice rubs in the pantry for two to three weeks. Store rubs with fresh ingredients in the refrigerator for up to two days. Apply rubs just before grilling, or for more flavor, rub the mix into the meat and refrigerate for several hours before grilling.