Pasilla Rub for Chicken or Pork
Total time
Author: Nancy Stanton
Recipe type: Rub or Sauce
Cuisine: Tex-Mex
- 2 tbsp Ground Pasilla Peppers (may substitute ground Ancho Chile if needed)
- ¾ tsp Cumin
- ¾ tsp Sea Salt
- ½ tsp Dried Oregeno
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- Additional
- 1-2 Limes
- 1- 1½ lb Chicken Breasts or Pork Chops
- Grind two Pasilla chile peppers in a spice grinder or high powered blender
- Mix all spices in a bowl
- Rub on Chicken or Pork
- Let sit for minimum of one hour, place in refrigerator
- Remove from fridge for about 15 min before grilling
- Grill meat on med/med-high until insides no longer pink (about 3-4 minutes per side)
- Squeeze fresh lime juice over chicken or pork, immediately after taking off grill
- Serve and enjoy
Recipe by Dinners Swerved at https://dinnersswerved.com/pasilla-rub-for-chicken-or-pork/
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