My version of a classic rub for fajitas, ribs, baja-style fish.
Click here for my grilled steak fajitas recipe.
1 tbs. chimayo chili powder
1 tbs. white pepper
1 tbs. garlic powder (not salt)
1-1/2 tsp. black pepper
1 tbs. cumin, ground from toasted seed
1-1/2 tsp. salt
1 tbs. mild paprika
1 tsp. chipotle* powder
1 tbs. dried mexican oregano leaf
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to a year. This rub is also excellent on grilled chicken or fish.
*Chipotle powder is very hot. If you want more heat, add 1 tbs. instead.
Makes about 1/4 cup.