Cuban-style dry rub

This one is about as easy as it gets.  Cuban style can imply many, many different spices, seasons, techniques and so on.  Cuban cuisine is traditionally defined as a mis-match mix of Latin American, Spanish and African cuisines.  The spice palette alone is heavily influenced by Latin American flavors, and as such, so is this dry rub.

There isn’t much explanation needed! Liberally use the rub, add salt when ready to cook, and let the spices speak for themselves!  Have fun!

This rub is best on any kind of slow cooked pork or chicken.

Cuban style dry rub

Prep time:  2 minutes
cook time: 5 minutes
yield: 1/2 cup


1/8 cup dry cumin
1/8 cup dry coriander
1/8 cup annatto seed (dry achiote seed)
1 tsp dry onion
1 tsp dry garlic


In a heavy dry skillet, toast the cumin, coriander, and annatto seed.  When highly fragrant remove from pan and let cool slightly.  Put the toasted in the spices in a spice grinder and grind until powdered.  Add the garlic and onion powder and mix everything.  Store in an airtight container until ready for use.


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