Tex-Mex Meat Rub

Tex-Mex Meat Rub

As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning.  The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.

Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub.  That’s where my Tex-Mex Meat Rub comes in handy.

I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make.  That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever.  I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!

This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible!  I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use.  Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry.  The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!

To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat.  Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar.  This is enough to season 3 large chicken breasts.

Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge.  Let the meat marinate in the rub for at least an hour but no more than 24 hours.  Overnight works great!

Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking.  Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!

Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.

 

Tex-Mex Meat Rub
Print Recipe
Tex-Mex Meat Rub
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all the ingredients in a small bowl
  2. Transfer to jar with a tight lid
  3. Tighten the lid and store in a cool dry place
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Chimichanga

Chicken Chimichanga

Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved.  Well I need more than casseroles to use up all that chicken chimichangaseasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.

 

Chimichangas are my all time favorite Mexican dishes.  I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream.  I mean seriously what’s not to love?  I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas.  I’m so glad I did!  Everyone loved them, including my 4 year old grandson who’s always a very picky eater!

These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!

I serve this with refried beans and Mexican rice for a filling meal.  I try to make enough for leftovers because everyone loves them, but that’s not always easy.  They’re eaten up in one meal!  My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!

You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild.  We love the hot!

chicken chimichanga
Chicken Chimichanga
Print Recipe
chicken chimichanga
Chicken Chimichanga
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
  2. Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
  3. Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
  4. Shred cooked chicken.
  5. Divide shredded chicken into 10 equal parts, do the same with the cilantro
  6. Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
  7. Roll into a burrito.
  8. Heat 1 - 1 1/2" of oil in frying pan.
  9. Fry each burrito until all sides are golden brown.
  10. Drain on paper towels.
  11. Serve and garnish which your choice of toppings.
Share this Recipe
Powered byWP Ultimate Recipe