CARNE ASADA SPICE RUB

By RoketJSquerl

A variation from northern Mexico, this thick rub
makes a terrific spice paste for grilling steak, chicken,
or pork.
Yield: Makes enough for 5 pounds (2.25 kg) meat

Ingredients

• 3 large garlic cloves, peeled
• 2 teaspoons kosher salt
• 3 tablespoons ground guajillo or New
• Mexico chile
• 2 tablespoons ground cumin
• 3 teaspoons whole Mexican oregano,
• rubbed
• Optional: 1 teaspoon crushed red chiles
• 6 tablespoons (90 ml) fresh lime juice
• 1/4 cup (60 ml) neutral vegetable oil, such as
• canola oil
• 1/4 cup water (60 ml), or as needed to make a
• spreadable consistency (optional)

Preparation

Step 1

Mince the garlic and work to a paste with the salt. Transfer to a bowl and add the ground chile, cumin, oregano, optional crushed chiles, lime juice, oil and water. Mix well. Rub a thin coating onto the meat.