Spanish Rub


two kinds of paprika, cilantro and lemon give spanish flair to pork chops, tenderloin or shrimp. from '' and posted for zwt5 and zwt8.

Time: 5 minutes


  • combine smoked paprika , regular paprika , cilantro , salt , lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid
  • store at room temperature for up to 6 months
  • it can be used in many types of savory dishes and is available in many large supermarkets with other spices

spanish rub image

Number Of Ingredients: 6


  1. smoked paprika
  2. paprika
  3. dried cilantro
  4. coarse salt
  5. dried lemon peel
  6. fresh ground black pepper


Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From '' and posted for ZWT5 and ZWT8.

Recipe From

Provided by kitty.rock

Time 5m

Yield 1 cup, 1 serving(s)


  • Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
  • Store at room temperature for up to 6 months.
  • NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.

Spanish Rub image

Number Of Ingredients: 6


  • 6 tablespoons smoked paprika
  • 3 tablespoons regular paprika
  • 3 tablespoons dried cilantro
  • 3 tablespoons coarse salt
  • 1 tablespoon ground dried lemon peel
  • 1 1/2 teaspoons fresh ground black pepper


I love this on my chicken breast. Absolutely delish! Store in an airtight container.

Recipe From

Provided by nbarry0102

Yield 8


  • Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

Mexican Dry Rub image

Number Of Ingredients: 7


  • 1 ½ teaspoons crushed oregano
  • 1 teaspoon onion powder
  • ¾ teaspoon seasoned salt
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ⅓ teaspoon ground cumin


Recipe From

Provided by HeatherS


  • Whisk all of the ingredients in a bowl. Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce.

Spanish Spice Rub Recipe - (4.8/5) image

Number Of Ingredients: 6


  • 3 tablespoons Spanish paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper


Traditional dish in our family.

Recipe From

Provided by Latino0809

Time 6h

Yield 16


  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub pork shoulder all over with lime.
  • Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
  • Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
  • Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
  • Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
  • Roast in the preheated oven until slightly pink in the center, about 3 hours.
  • Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Spanish Roasted Pork (Pernil) image

Number Of Ingredients: 11


  • 9 pounds skin-on, bone-in pork shoulder (picnic) roast
  • 1 lime, halved
  • 10 cloves garlic
  • 2 ½ tablespoons salt
  • 1 ½ tablespoons olive oil, divided
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons ground black pepper
  • 1 ¼ teaspoons adobo seasoning (such as Goya®)
  • 1 teaspoon vinegar
  • ¼ teaspoon sazon seasoning
  • 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)


Recipe From

Yield 4 servings


  • mix all


Number Of Ingredients: 8


  • 2 T extra virgin olive oil
  • 2 T chopped parsley
  • 2 T dry sherry
  • 2 garlic cloves, very finely chopped
  • 2 tsp spanish smoked paprika
  • 2 tsp kosher salt
  • 1/2 small red onion, minced
  • 1/2 tsp fennel seeds, chopped

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