A bit hot and spicy with smoky Spanish smoked paprika, Tex-Mex herbs and spices and a nice gutsy after-kick of chili. Fantastic on grilled and barbecued beef, steak, chicken and pork added to burritos.
Freshly ground and batch-blended in New Zealand from the highest quality local and imported ingredients: Natural Coconut Sugar, Organic NZ Kosher Sea Salt, Garlic, Onion, Cracked Black Pepper Chilli Powder, Spanish Smoked Paprika, Cumin, Coriander Seeds and Spices.
• No Preservatives
• No Artificial Flavours or Colours
• No MSG
• All vegan ingredients
ALLERGEN NOTE: Some ingredients are packed in premises that also handle oats, gluten, soy milk, sesame seeds and tree nuts.
I haven't had a lot of experience using spice rubs and had heard such great things about the raptor rubs range, having tried the bbq pork spice rub I was excited to use this one too. We eat a lot of mexican style foods and spices in our house being a favourite with the children, from tacos and burritos to nachos they just love those spices. Considering my children aren't fans of heat it is surprising how much they love the spiciness of mexican foods. I was slightly concerned this may be a little hot for them as the packet clearly stated the heat level to be hot but we gave it a go.
We have been doing a lot of bbq cooking with the heat it is great to move the cooking outside so the house doesn't get all hot and gross from the oven going so it was a perfect time to use the rub on some beef steak I had bought to have with salad and tortilla wraps. Like with the other raptor rubs it was simple to use, I poured some oil over the steak sprinkled over the spice rub and rubbed it into the meat. Left it to sit for a while to let the flavours get right into the steak and then grilled it on the bbq. You could smell the spices as it was cooking definitely picking out the garlic and the chilli.
I loved how the spice rub didn't come off when the steak was cooking and having the chunky texture rather than a powder you could see the herbs and spices right there on the steak. While the rub is on the outside of the meat, the flavour certainly cooked right through the meat, but I felt doing it like this it did make that heat level a bit more bearable than if it was a sauce as the final result wasn't as hot as I was expecting and even the children enjoyed the level of heat.
We sliced our steak up and assembled some salad, salsa, and the sliced steak on our tortilla wraps. The rub had left some great flavour on the steak with the smoky paprika, chilli, and peppers you expect from mexican seasonings. A big hit here and one we would definitely buy again in the future, this isn't as overpowering as some of the mexican style seasoning mixes you can buy and we loved that it used natural ingredients.
My husbund loves trying new flavours and is often throwing items in my grocery trolley to try. He really likes food with a bit of spice. As the kids are not a fan of this spice level often I have to cook two seperate portions. When I saw the Blazing Tex-Mex Rub I thought this is right up his alley.
When hubby saw the rub he was excited to try it straight away. He asked what we were having for dinner and when I answered steak he said perfect, lets try this. After a quick look around the packet I noticed that this was rated hot. Luckly, there were very clear instructions that said to apply 2-3 teaspoons over steak and rub in. This mad preparing a meal for him very easy while the kids had plain steak.
While sprinkling on the rub I noticed how chunky it way. It was not ground into a fine powder but left larger chunks of each herbs and spice. I started cooking the steak in the skillet and hubby appeared commenting on the smell. 'Yum, can't wait for dinner'. While cooking the rub tended to stay on the steak well and there were no burnt pieces of rub on the steak when serving.
Next the taste test. After scoffing down half the steak I get a comment 'its not really that spicy, are you sure that this is meant to be hot?' I got hime the packet to look over and yes on the back of the packet is a hot rating. I tried some and I tend to agree that this was not as hot as some of the spicy food he eats. After deciding that he wanted to try and add more of the rub to his steak while t was on his plate he did comment that it was a nice flavour, a bit peppery and that it didn't leave a strong after taste.
Overall, the Blazing Tex-Mex Rub was nice. It wasnt as hot as we were expecting. The fact it had the instructions to use and I was able to prepare the amount I wanted was a bonus for us. As we didn't use the whole packet I have stored the remaining rub for another day. $9.99 for a larger pouch of the rub is a litte expensive for me but I will see how wel it stores, and if stores well it may be an option to have in the pantry. If someone was tossing up weather to try this rub or not I would say go for it. You can control how much you put on your meal and that it is not as hot as it says on the packet.
I'm not a huge fan of spicy food, but I have been trying new things and embracing the 'try new things and broaden your perspectives' life philosophy, that said 'hot and spicy' is still something my taste buds are adjusting too. Trying something with 'blazing' in the title, did make me a little nervous. The smell test held strong notes of paprika, and garlic? It was hard to pin down the other scent, but it definitely had the aroma of spicy Texan food.
The single serve packet suggest adding the whole amount to 500grams of beef mince, for nachos, being cautious of a new spice, I added half the suggested amount and found the flavour perfectly suited to my family, there was a distinct spicy note to the nachos, but it was not overwhelming, and there were several compliments thrown around. Next up I had some beef steaks, so I rubbed a teaspoon into each steak, the suggested quantity was two teaspoons, but I found one teaspoon amply covered my meat, and the aroma from the spices was delightful. I left my meat sitting for five minutes, and then fried it up, the flavour was perfect, a true Texan taste. Once again the meal was a complete success, the flavour quotient brought the meal from average to a taste sensation.
The challenge with this raptor product is that they are not available at the local supermarket, but in Mitre 10 with the barbeques. I found the rub, value for money, but I probably won't purchase this flavour again, but that says more about me and my taste buds rather than the rub, there are several other Raptor rubs that are more to my taste, the Vegie salt and the Greek goodness. However if you are a fan of Texan or spicy food, I would highly recommend giving the blazing Tex-mex a try.
I've known about meat rubs, but had never used the jar of Jamaican Jerk in the pantry in the 18 years I lived with my parents. Since living in my own domicile, utilising meat rubs in the last decade have been almost just as rare, being able to count the number of times I have used a meat rub on my fingers. I have, however, tasted many portions of meat that have had meat rubs used, as many friends have begun experimenting with slow roasting and smoking meats; such as your pulled porks and braised beef which have been cooked for 16+ hours. So while I haven't done it much myself, I know of the flavours that rubs can impart.
A quarter of the size of a gravy or soup sachet, These single-serve portions of Raptor Rub's meat rubs are very handy. A simple paper sachet, the packet is very easy to tear open; no need for scissors or excessive force to get it open. As with most rubs, the ingredients themselves are incredibly fragrant. In fact, this has a very similar scent to that of the 5 Spice BBQ Pork Rub, just with a more intense kick to the nostrils (most likely from the Chilli Powder). While it smells similar, the size of the granules in the rub do involve some larger pieces.
Despite this difference in the size of the ingredients, the rub still applies with ease (with a dollop of cooking oil) and, interestingly, didn't have such a strong colouring (that is to say that my hands were not bright orange by the time I had rubbed it onto the meat). Easily applied, the rub was rubbed on both sides and the edges of the meat while the skillet heated up. While the 5 Spice BBQ Pork Rub, had some similarities to a Cajun Seasoning, this Tex-Mex was even more so, with a nice, measured kick of heat to go along with the pepper, paprika, cumin, and coriander ingredients that go together so well with Mexican-style dishes.
As a lazy male, I simply made a meal of the meat alongside with mushrooms, but the flavour profile works well enough that you could easily slice up the meat and apply it to wraps, burritos, salads, or tacos (all dependent on what style of meat you use it for). Despite literally rubbing it on the meat and cooking it immediately, there was a surprisingly good amount of flavour to be had. One can only imagine how well the flavour could soak into the meat if allowed to marinate in it, or if the meat were to be slow-cooked.
My daughter had requested that I bring home Chicken Drumsticks for dinner tonight with the attention of using her new recipe book and making a Chinese meal with them, but as I received my KiwiReview package today I decided to go with this option instead. I threw all the drumsticks into a freezer bag added a tiny bit of oil and ripped into the packet and shaked for a couple of seconds to give a good coating and then put in the fridge to absorb the flavours. While preparing it my husband picked up the packet and pointed out that it indicated that it was hot - this could of been an issue - but luckily it wasn't a problem at all.
After leaving for a good couple of hours I put into the oven along with a medley of vegetables. I decided the chicken could be the center piece for the night and only loosely seasoned everything else. Every time someone walked into the lounge they commented about the yummy smell coming from the kitchen - and I have to admit it smelled divine. The smell of tex-mex filled the air beautifully and when I opened the oven it was sizzling away and the aroma had me dying to taste. It coated the chicken beautifully and gave it a nice brownish crumbing.
I was a little worried about the word 'hot' so to prepare for the comments of "spice" I gave everyone a drink beforehand. But taking a bite it was full of flavour and I found no heat at all. There was a little spice but nothing that had me coughing or needing a drink. I ate both chickens without an issue and the four of us agreed it added another element to the meal. For such a small packet it sure did offer some flavour. Even the cat was sniffing away at us wanting to try - but unfortunately for him there was nothing left as everyone finished it.
I love that this can be added to so many other dishes and as I had originally requested this flavour to have with steak we will definitely be purchasing again. It would also be ideal to use in burritos or kebabs. The benefits of this flavour really are endless and as it was finished rather quickly I can see it being a family favourite especially as it is so simple to use.
The description "a bit hot and spicy" matches this spice mix to perfection. Despite being called "Blazing Tex-Mex", the mixture is pleasantly spicy rather than impossibly hot, and even the children found they could eat and enjoy their meat flavoured with this combination. That is important to know because younger ones will often turn their noses up at foods that are described as "hot" and will refuse to try them. I sniffed the contents of the packet when I first opened it, then got each of them to sniff them too. I then asked them to try a little on a teaspoon first; to my surprise - and theirs! - they acknowledged that they could manage it! Nothing like encouraging youngsters to try a new food with an open mind.
We had both beef and chicken in the freezer, but not quite enough of either to make a meal for five of us, so decided to use both packs. The spice mix is advertised as being suitable for use with most meats, so this was a perfect compromise. We just divided the contents of the packet in half and marinated the two meat portions separately in a layer of oil and spice mix, rubbing the spice in well. After a few minutes, we turned them over to make sure both sides were coated with the mix before adding them to the pan. (We cooked the chicken first as it was a thicker cut and would take longer, then added the beef a few minutes before the chicken had quite finished cooking.)
As the meat cooked, the oil and spices turned the surfaces to a dark brown. The aroma from the pan was wonderful; the children were so hungry they refused to leave the kitchen until it was dished up! My daughter had prepared a salad to accompany the meat in order to cool down the heat of the spice. As it turned out, it was not necessary - but it was such a nice salad we ate it all anyway!
I am looking forward to trying Blazing Tex-Mex with other foods. I would particularly like to try it with scallops or prawns, both of which are transformed when certain spices are added. I have had both of them in a tom yam and included in a sambal sauce, but neither of these combinations is especially kid-friendly. Blazing Tex-Mex, on the other hand, is much milder and you can actually distinguish the various spices like coriander and oregano - impossible in a hotter mix as the chili takes over!
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