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.