Best 5 Santa Fe Dry Rub Recipes
Santa Fe dry rub is a flavorful and versatile spice blend that can be used to enhance the taste of a variety of dishes. It is typically made with a combination of chili powder, cumin, paprika, garlic powder, and onion powder, but other ingredients can be added to taste. This rub is perfect for grilled or roasted meats, vegetables, and even popcorn. Whether you are a novice cook or a seasoned chef, Santa Fe dry rub is a great way to add some extra flavor to your favorite dishes.
Let's cook with our recipes!
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
SANTA FE SPICE RUB
Steps:
- In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
- Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
- Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.
Nutrition Facts : ServingSize 1 Serving, Calories 226 kcal, Carbohydrate 6 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g
SANTA FE DRY RUB
Make and share this Santa Fe Dry Rub recipe from Food.com.
Provided by Debbie R.
Categories Meat
Time 5m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Mix and store in airtight container.
- To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.
EMERIL'S SOUTHWEST DRY RUB
Steps:
- Combine all ingredients thoroughly.
DAVE'S SANTA FE RIB RUB
Make and share this Dave's Santa Fe Rib Rub recipe from Food.com.
Provided by DailyInspiration
Categories Low Cholesterol
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
Nutrition Facts : Calories 792.9, Fat 5.4, SaturatedFat 1, Sodium 7226.1, Carbohydrate 195.7, Fiber 16.4, Sugar 164.2, Protein 7.9
Tips:
- Use high-quality spices and herbs for the best flavor. Freshly ground spices are ideal, but store-bought ground spices can also be used.
- Toast whole spices like cumin, coriander, and fennel seeds in a dry skillet over medium heat until fragrant before grinding them. This will bring out their flavor and aroma.
- Adjust the amount of red pepper flakes in the rub to suit your desired level of heat. You can also substitute other types of chili powder, such as ancho or guajillo, for a different flavor profile.
- Use a mortar and pestle to grind the spices and herbs for the rub. This will help release their essential oils and create a more flavorful rub.
- Apply the rub to the meat at least 30 minutes before cooking, but no more than 24 hours in advance. This will give the flavors time to penetrate the meat and develop.
- Cook the meat according to your desired doneness. For chicken, cook to an internal temperature of 165°F. For beef, cook to an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
Conclusion:
The Santa Fe dry rub is a versatile and flavorful spice blend that can be used on a variety of meats. The combination of chili powder, cumin, coriander, and other spices creates a delicious and complex flavor that is sure to please everyone at your table. Whether you are grilling, roasting, or smoking your meat, the Santa Fe dry rub will add a delicious and authentic flavor that will make your dish a hit.
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