Mucho Macho Pepper Rub Recipes

MEGA MEAT RUB

Steps:

• In a medium bowl, whisk together the salt, coconut sugar, chili powder, smoked paprika, granulated garlic, black pepper and cayenne until well combined.
• Use as a rub on your favorite protein.

MUCHO MACHO PEPPER RUB

Steps:

• Mix all together.

MUCHO MACHO EMPANADA

Steps:

• For the beans: Wash and soak beans in a bowl of water to cover overnight.
• Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary.
• For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool.
• For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes.
• Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes.
• For the mucho macho empanada: Preheat oven to 400 degrees F.
• Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes.

PHIL'S HOT DRY RUB

Steps:

• Combine salt, garlic, black pepper, cayenne pepper, paprika, chili powder, white sugar, brown sugar, and mustard in a sealable container. Seal the container and shake until spices are well-mixed.

HUGH'S DRY RUB

Steps:

• In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

MACHO BURRITOS

Steps:

• Mix all seasonings together and rub pork generously. Place in a crockpot with the 1 cup of water and beef boulion mixed.
• Cook on low 8-10 hours. Shred when ready and fill those tortillas!
• Serve with Beans anf Rice -- .

GARLIC-PEPPER RUB

Steps:

• In a large bowl, combine all the ingredients; store in a covered container. Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

PIQUE LO MACHO RECIPE BY TASTY

Steps:

• Steep onions and tomatoes in a mixture of white vinegar with 1 tbsp salt. Set aside.
• Cut the onions and tomatoes into big long chunks, cut the jalapeños into smaller circle cuts and add all to a half cup of white vinegar with salt and put aside.
• Heat up oil in a fry pan or deep wok. Fry potatoes/fries until crispy on the outside but soft on the inside. Set aside.
• Cook cut hotdogs in the same oil for ~2 minutes. Retrieve and place on top of potatoes.
• Season beef pieces with Sazon, pepper, and salt to taste.
• Add beer and minced garlic to the same oil. To this, add bite size beef and cook on medium heat until tender (~5 minutes). Retrieve and put on top of hot dogs.
• Retrieve veggies from vinegar and place in oil. Saute for 1-2 minutes until soft and then place on top of beef.
• Peel and slice hard boiled eggs into 4 pieces each and place on top of mixture.
• Serve alongside crusty bread.