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Annabel Langbein: The Free Range Cook: Through The Seasons


Mexican Rub

Annabel Langbein on TV ONE and TVNZ Ondemand

Mexican Rub

Mexican Rub is a simple way to transform fish, chicken, pork and other meats.

Prep time 5 mins

Makes ½ cup

3 red chillies (or more or less to taste)

4 cloves coarsely chopped garlic

2 tsp ground cumin

2 tbsp fresh

2 tsp dried oregano leaves

1 tsp salt

1 tsp ground black pepper

juice of 1 lemon

2 tbsp olive oil

Finely chop chillies and pound to a paste in a mortar and pestle with garlic, cumin, oregano and salt. Mix in pepper, the lemon juice and olive oil. Alternatively, whizz all ingredients together in a food processor. Mexican Rub keeps for weeks in a jar in the fridge.