Mexicanporkwithescabechespicerub Recipes

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CAJUN SPICY RUB



Cajun Spicy Rub image

Provided by Jamie Oliver

Time 12m

Yield 1/2 cup

Number Of Ingredients 7

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt

Steps:

  • Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;

MEXICAN STYLE SHREDDED PORK



Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

Steps:

  • Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
  • Cover, and cook 7 hours on Low.
  • In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
  • Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g

MEXICAN DRY RUB



Mexican Dry Rub image

I love this on my chicken breast. Absolutely delish! Store in an airtight container.

Provided by nbarry0102

Categories     Side Dish     Sauces and Condiments Recipes

Yield 8

Number Of Ingredients 7

1 ½ teaspoons crushed oregano
1 teaspoon onion powder
¾ teaspoon seasoned salt
¾ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon chili powder
⅓ teaspoon ground cumin

Steps:

  • Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 88.2 mg, Sugar 0.2 g

MEXICAN PORK WITH ESCABECHE SPICE RUB



Mexican Pork with Escabeche Spice Rub image

Another do ahead or roast right away! Wonderful flavor from the blend of spices.Try serving this dish with Salsa, jicama salad(recipe in recipezaar) rice or refried beans and Tortillas

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 pork tenderloin, trimmed of fat and the membrane removed (About 12 oz each)
4 oranges, peeled and sliced crossways
4 cloves garlic, pressed
1 tablespoon fresh orange juice
1 tablespoon white wine vinegar
1 teaspoon dry oregano
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 dash cayenne (or as much as you like)

Steps:

  • Make the Escabeche Sauce by mixing the all the ingredients.
  • Spread evenly over the pork Tenderloins.
  • (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
  • Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
  • Roast in a 450F degrees oven.
  • Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
  • Do not over cook or it will be dry.
  • Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.

NEW MEXICAN SPICE RUB



New Mexican Spice Rub image

New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry or add to chicken or fish marinades.

Provided by gailanng

Categories     Southwestern U.S.

Time 11m

Yield 5 tablespoons

Number Of Ingredients 8

1 tablespoon coriander seed
1 tablespoon cumin seed
6 tablespoons new mexico chile powder (Chimayo)
2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Heat a small skillet over medium heat and add the cumin and coriander seeds. Toast the seeds and gently roll them around until the seeds begin to give off a rich aroma, about 1 minute. Transfer the roasted seeds to a small plate and allow them to cool.
  • Put the seeds into a mortar and pestle or a spice grinder and add the chile powder, onion and garlic powder, oregano, salt and pepper, then either pummel them with the mortar and pestle or grind them until they have an even texture.
  • Store the rub in a jar, covered tightly, and keep in a cool, dry place for up to 1 month.

Nutrition Facts : Calories 46.4, Fat 1.9, SaturatedFat 0.3, Sodium 1092, Carbohydrate 8.6, Fiber 4.6, Sugar 0.9, Protein 2.1

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