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Ingredientes
- 2 Tbsp. Sweet paprika
- 1/2 tsp Black pepper
- 1/2 tsp Cayenne
- 1 tsp Dry mustard
- 1 Tbsp. Brown sugar
- 2 Tbsp. Chili pwdr
- 1 tsp Garlic pwdr
- 1 tsp Grnd cumin
- 1 tsp Onion pwdr
- 1 tsp Grnd achiote seeds
Direcciones
- A couple of folks have asked about my mention of an achiote rub for chicken for green chile/chicken sandwiches. I cannot for the life of me find the recipe I've used in the past, but this one looks good. It's from Babs Woods, who may be on this list; I cannot remember. As usual, chile-heads adjust heat as endorphin addiction dictates:
- Use on about 2 lbs meat. (Recipe can be doubled, for 4 lbs. of meat or possibly ribs.) Bake, roast, grill, whatever, till meat is properly cooked. Store dry rub in screwtop jar till use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 11 | 26% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 190mg | 5% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.39g | 3% |
| Protein 1.36g | 2% |
