Featured Recipe
Smoky Chipotle Taco Rub
By Kate
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A dry seasoning blend built on chipotle powder and smoked paprika instead of chili powder and paprika. Includes cumin and kosher salt with granulated garlic and onion, plus a twist of ground coriander and a pinch of cayenne. Stirred together then stored airtight or used fresh. Simple, quick, adaptable. Great for beef, chicken, or veggies. Swap smoked paprika for regular paprika if you want less smoke. Adjust salt for low-sodium needs. A punchy, smoky, layered seasoning with subtle heat and citrusy notes. No cooking required, just mix and apply.
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Prep:
4 min
Cook:
0 min
Total:
4 min
Serves:
1 batch
seasoning
Mexican cuisine
spices
quick recipes
Introduction
Scratch-made seasoning saves time in the kitchen. Buying pre-packaged mixes means mystery ingredients and salt overload. Grinding your own spice blend? Control every pinch. Chipotle powder swaps in for chili powder — less generic heat, more smokiness, complexity. Ground coriander adds a faint citrus lift that cuts through the heavier cumin and smoked paprika layers. Don’t skip the kosher salt — it’s the bridge that pulls everything together, seasoning everything evenly. No need for fancy equipment, just dry ingredients and a handful of minutes. Store sealed airtight. No humidity or light allowed, or the spices lose pungency fast. Ready to shake, sprinkle, rub — instant flavor bomb that doesn’t rely on sauce. Got leftover chicken or taco meat? This mix revives blandness with minimal effort.
Ingredients
About the ingredients
For cumin, freshly ground whole seeds work best but pre-ground is fine if you’re careful with freshness. Granulated garlic has a punchier flavor and better shelf life than garlic powder — worth seeking out. Smoked paprika is key here; if you don’t have it, regular paprika will turn this into a sweeter, less smoky profile. Dried oregano should be crushed between your fingers before mixing to release oils — don’t just dump it in whole. Ground coriander is an optional but valuable addition that brings brightness, so don’t skip unless you hate the flavor. Cayenne pepper is variable — start small if you’re heat sensitive, add more after mixing if desired. Kosher salt is easier to measure accurately than table salt, but adjust accordingly if substituting.
Method
Technique Tips
Combining powders dry is straightforward but be precise with measuring — too much salt or cayenne can overpower. Use a shallow bowl and whisk or fork to fully blend, no clumps. Tasting raw seasoning should give you a decent sense of the final impact, but remember it’s concentrated and will mellow on meat. Store immediately in a small jar with a tight-fitting lid; don’t leave exposed to air or light or the blend will degrade quickly. Use a dry spoon or measuring spoon to avoid introducing moisture, which causes caking. When applying, pat on with fingers or rub in, avoid dumping; even coverage is key to balanced flavor distribution. Ideal for spicing up tacos, burritos, roasted vegetables, grilled proteins, anything missing that depth with minimal fuss.
Chef's Notes
- 💡 Adjust cayenne based on tolerance. Not all like heat. Start small, add more later. Easier to control heat with less than too much. Go easy.
- 💡 Fresh spices have more punch; store carefully. Light and air make them lose strength. Use airtight jars. Keeps flavor; enjoy every pinch. Check dates.
- 💡 Granulated garlic over garlic powder — stronger flavor. Good shelf life, worth getting. Flavor profile changes with dried herbs; crush before adding.
- 💡 If out of smoked paprika, use regular. Sweeter, less smoky flavor. Chipotle spice is different — crucial for that depth. Try adjusting quantities.
- 💡 Ideal for tacos, but consider other uses; burritos, grilled veggies, or meats. Shake, sprinkle, rub it in. Adjust according to your taste. Even coverage helps.
Kitchen Wisdom
How to tweak spice levels?
Start with smaller amounts. Drastic changes can overpower. Taste at the end. Adjust as needed. Go slow...
Any alternatives for key ingredients?
Replace coriander with cumin. Skip cayenne or use a different pepper. Smoked paprika can swap with regular.
How to store the mix properly?
Store in cool dark. Airtight container works best. Avoid moisture and light. Spice life is precious; treat them right.
What if it clumps?
Use a dry spoon; helps avoid moisture. Break clumps with fingers or a whisk. Clumps mean loss of flavor. Fix it fast.
