Arizona Spice Company LLC

Chipotle Blackening Rub Recipes

Our Chipotle mix makes a great blackening meat rub.  It is great on Poultry, Beef, Pork, Fish and Seafood.  The perfect blend of herbs and spices bring out a great flavor in any meat. 
Chipotle is smoked red jalapeno's so it does have some heat to it. 

For shrimp:

1 lb large shrimp, peeled and de-veined

2 Tablespoons lemon juice

1/4 cup olive oil

2 teaspoons minced fresh garlic

3 Tablespoons Arizona Spice Company Chipotle Mix or BBQ mix (hotter)

Put these on skewers and grill for best blackening.   They can also be pan fried in a little olive oil.

For Blackened Steak:

Rub steak with a little olive oil on both sides.  Sprinkle both sides of steak with Arizona Spice Company Chipotle Mix and grill.  You can pan fry in a little olive oil.  (can be broiled  but the blackening crust is best on the grill or pan fried.

For pork Roast:

Rub the entire exterior of the roast with fresh garlic and then sprinkle on Arizona Spice Company Chipotle Mix.   Bake until cooked to well done. The flavor of this mix makes a great gravy from the drippings on the bottom of the pan.  Add more chipotle mix for a richer flavored gravy or add more water to tone it down.  Can be spicy if you add more mix. 

Tuna Steak:

A favorite:  Tuna tends to be dry on the grill so this one can be pan fried in olive oil to desired doneness or quick seared on a very hot grill.  Trust your source for rare to medium tuna steak but this is the best flavor.  Make sure it is fresh and has no smell.  If it smells 'fishy', don't buy it.  Tuna should smell like the sea, not like day old fish.  Undercooked seafood or fish is risky but when done right with tuna steak rare sure tastes good!

My recipe:

2 half lb tuna steaks (fresh or fresh frozen!)

Enough minced garlic to rub both sides or each steak

olive oil to coat

Arizona Spice Company Chipotle Mix fajita recipe:

Rub all side of the tuna steak with olive oil and garlic.  Sprinkle on Chipotle mix and grill or pan fry to desired doneness.   My preference is searing on all sides on a very hot grill.

For Fajitas:

Coat meat (3 chicken breasts, 2 lbs pork or 2 standard size steaks of your choice) in olive oil, then sprinkle on the Chipotle Seasoning. Marinate for more spice and flavor.  Marinate at least 2 hours.  For less spice just sprinkle it on and cook.  Grilling is best as this one blackens.  When meat is cooked through, slice in thin strips and put in a bowl, place in refrigerater. 
Slice up one red pepper, one green pepper, 3 deseeded jalapenos (optional), 2 cloves garlic crushed, and one red onion.  I prefer 1 inch strips but size doesn't matter here. 
Put a tablespoon on olive oil in your stir fry pan and cook vegetables until tender, mixng often.  Add cooked meat, sprinkle a little extra chipotle mix in top and mix well.  Put a lid on the pan and heat for 5-8 minutes on medium heat mixing a few times to reheat the meat. 

Serve with one of our rich thick salsas, chopped tomatoes, shredded lettuce, grated cheese and sour cream (optional)
One of our dip mixes in the sour cream is a great addition to any spicy dish.