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This is a Mexican style dry rub consisting of a mix of ground spices, paprika, cumin, oregano and garlic, plus some salt & pepper and a little cayenne pepper for heat. It is rubbed on to meat before cooking or mixed into a fajita mix. It takes two minutes to mix and costs under £1 a batch.
I started making this because the shop sachets can be high in salt and when trying to reduce cholesterol, I like to know what is in my food. I wanted one blend I could tweak for our family fajita night or to put on a joint of pork on the BBQ. This does both and also allows me to control exactly how much heat goes in.
Contents
Seasoning Ingredients
The time it takes to weigh out the ingredients is what will take the most effort. I've got the list of ingredients below. The recipe at the bottom of the page contains the amounts, but there is also a section on measuring in parts in case you want to make a big batch.
Paprika. This dark red is the base of the blend. Brings the colour to the blend along with a mild, sweet warmth rather than heat. You can also use smoked paprika for this part for a more authentic Mexican taste.
Cumin. This does a lot of the heavy lifting and is the lead flavour (one that makes it taste Mexican rather than generic). It has an earthy taste to it but offers a bit of warmth too.
Ground coriander. Love it or hate it, coriander appears in a lot of these types of seasoning mixes. There is an element of citrus and nuts to it but helps keep the cumin flavour under control.
Sea salt flakes. These are used to help season the meat if using as a rub. For a fajita mix you can miss this out and salt separately according to taste. The flakes are chunky so will get ground down in the pestle and mortar.
Black pepper. A gentle background bite. Freshly ground peppercorns are worth it here and you need to be conscious of this when measuring. The recipe calls for one teaspoon (or one part) peppercorns. This is the weight before they are ground in the pestle and mortar.
Garlic powder. Savoury depth without the faff of fresh garlic and of course it keeps the rub dry.
Oregano. Quite a powerful herb to give the extra notes. Mexican oregano is more authentic if you can get it, but standard dried oregano from the supermarket works fine.
Cayenne. This adds heat to the mix. It is the only ingredient you really need to think carefully about. Halve it for a milder taste - especially if feeding to younger children. However if you want a good spicy kick, double it.
Measurement Ratio tables
For ease of getting the measurements right, you can make the mix up with either specific teaspoons/tablespoons but keep the parts in proportion to each other using the table below.
| Spice | Parts | teaspoon | % by weight |
|---|---|---|---|
| Paprika | 4 | 4 | 30% |
| Cumin | 3 | 3 | 24% |
| Oregano | 2 | 2 | 4% |
| Sea salt flakes | 2 | 2 | 13% |
| Coriander | 1 | 1 | 6% |
| Black pepper (ground) | 1 | 1 | 7% |
| Garlic powder | 1 | 1 | 10% |
| Cayenne | 1 | 1 | 6% |
This table shows 15 parts in total.
1 part = 1 teaspoon gives around a 5 tablespoon yield.
1 part = 1 tablespoon triples it for a storage jar.
Use proper kitchen scales to measure seasonings by weights for batch precision.
How to make the rub
This is a really simple process with not many steps at all. Measure, grind and mix, serve.
Step 1: Measure out your ingredients to the required proportions.
Step 2: Tip the ingredients into the pestle and mortar bowl.
Step 3: Bash and grind in the pestle and mortar to break down the salt and pepper.
Step 4: When the spices and seasonings have come together to a smooth power it is ready for serving.
How to use the seasoning mix
- Use it as a dry rub - Rub the mix on to a piece of meat or fish and let it penetrate the meat much like a marinade does. For meats like chicken and pork it will benefit with 24 hours to allow it to absorb flavour. Fish needs no where near as long, at most 15 to 20 minutes before cooking.
- Sprinkle in a fajita mix - mid way through frying the peppers, onions and mushrooms of a fajita mix, tip one teaspoon of the mix per person.
How to use seasoning quick guide
- Chicken thighs, breasts or wings: 2 teaspoon per 500g
- Pork chops, loin or shoulder: 2 to 3 teaspoon per 500g
- Beef steak, brisket or short ribs: 3 teaspoon per 500g
- Whole chicken: 2 tbsp, inside and out
Leave it on for 20 minutes at room temperature for a quick midweek dinner, or cover and refrigerate for up to 24 hours if you've planned ahead. The longer it sits, the deeper the flavour goes.
Serve this dish using some of the recipes on this site. Try it on my chicken and garlic kebabs or even swap out the jerk seasoning and mix it up with this spicy chicken dish.
Storing the mix
I've found making a bigger batch of the seasoning is a good way to have a convenient supply available on hand when needed. However it is important not to make too much as going beyond the 3 to 6 month in storage I have found the rub loses its kick. While it still works well, just keep this in mind if you are making loads.
A good way to handle this is to make up a 5 table spoon (small jar) batch and make a note of the date you made it. See how much you use in what time frame and from there you can decide if a bigger batch is going to be useful.
Variations on this rub
This isn't official Mexican
If we are getting totally accurate, this rub is more Tex-Mex than it is a full authentic Mexican. In my recipe there are no dried chillies or Mexican oregano included so you'll need to source these ingredients if you want authenticity.
What no onions?
Onion powder can be a regular ingredient in these mixes too. This can be added as 1 part (same as the garlic powder as per the table list above). It will give you a more shop bought rounder flavour. Sometimes I add this, sometimes not. Entirely depends on your tastes.
Frequently Asked Questions
Almost, but not quite. Both share the same core spices, paprika, cumin, garlic and oregano. Taco seasoning is usually milder and finer, made to stir into mince with a splash of water. This dry rub is coarser, a bit punchier on the cumin and pepper, and built to sit on the outside of meat as a crust. You can use this blend as taco seasoning by adding a teaspoon of cornflour and a splash of water to your cooked mince.
Yes. Leave it out entirely for a mild, family-friendly blend that still tastes properly Mexican thanks to the paprika and cumin. If you want a hint of warmth without real heat, swap the cayenne for smoked paprika instead. The kids get to eat it and you can shake hot sauce on yours at the table.
es. Mix 2 tablespoons of the rub with 3 tablespoons of olive oil and the juice of half a lime. That's enough to coat 500g of chicken thighs or pork. Leave it for at least 30 minutes, or up to overnight in the fridge for stronger flavour. Don't add extra salt, the blend already has plenty.
Per batch, yes, a homemade 5-tablespoon batch costs around 80p with own-brand spices, similar to a Schwartz sachet. The real saving is across repeat batches, since buying all eight spices upfront is £8 to £12 if your cupboard is bare. What you're really paying for is control over the salt and heat, and a blend with no anti-caking agents.
The Recipe
Homemade Mexican Dry Rub
Equipment
Ingredients
- 4 teaspoon Paprika
- 3 teaspoon Cumin
- 2 teaspoon Oregano
- 2 teaspoon Sea salt flakes
- 1 teaspoon Coriander
- 1 teaspoon Black peppercorns
- 1 teaspoon Garlic powder
- 1 teaspoon Cayenne pepper
Instructions
- Measure out all ingredients appropriately.
- Place into a pestle and mortar and grind until powder like.
- Serve in a dish alongside your meal, or store in an airtight container for up to 3 months.
Notes
Nutrition
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