Garlicky ancho chile rub (Adobo seco de chile ancho) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 137) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oregano for Mexican oregano.

  • ellencooks on March 19, 2021

    I made this for a flank steak and we loved it!

  • JKDLady on April 30, 2014

    10/09 Loved this! I agree with 3 tsp salt instead of 5. I used Aleppo Pepper instead of ancho. I also added onion powder.

  • Breadcrumbs on June 04, 2011

    We loved this rub. Used on chicken and pork. Nice balance of flavours. I used 3 tsp black pepper, 1 tsp chipotle powder and 3 tsp salt (vs 5). Terrific.

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