Aztec Barbcue Rub, Adobo Azteca Para Barbacoa
1/2 ccumin seeds toasted and ground in a spice grinder
1 colive oil
1/2 cfresh peeled garlic cloves
1/2 cfresh sour orange or lime juice, no sour orange avail add 1/2 cup orange juice to lime juice
1 largeserrano seeded & membranes removed
1 tspchipotle powder or one canned chipotle pepper
1 tspcoarse salt
How to Make Aztec Barbcue Rub, Adobo Azteca Para Barbacoa
- Heat a frying pan, I prefer a cast iron but you can use a heavy fry pan if cast iron not aval. Add the cumin seeds, can be purchased at any Latino super market. Toast the seeds for one or two minutes. Do not scorch the seeds or the result will be bitter. After heating the fry pan reduce the heat and watch the seeds carefully. When the seeds are fragarent pour into a clean spice grinder and pulverize the seeds.
- Next add the powdered seeds to a blender and add the rest of the ingredients grind into a paste.
- Rub onto your choice of meat. I use this rub on pork chops, Pork or beef ribs, chicken, skirt steak, steaks, lamb chops and shrimp or fish. Total amount of citrus juice above should be 1 cup. This makes about 2 cups of thick rub. If you like your rub with heat you can add the serrano with the seeds or use one habanero instead of the serrano. Because my grandchildren love the bar-b-cue meats like this I only add one seeded serrano so they can enjoy the meat or chicken. You can double this recipe if making a lot of meat. I plan on making this for the 4th of July, will post my pictue then. Enjoy