Chipotle rub

2 Servings

Ingredients

Quantity Ingredient
¼ cup Dried Mexican oregano*
¼ cup Corn oil
5 Dried chipotle chiles*; stemmed, seeded,
And deveined (wear rubber gloves)
5 Ancho chiles*; seeded and deveined
(wear rubber gloves)
25 Garlic cloves
1½ cup Coarse salt

Directions

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine. In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers.

(Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.) Makes about 3¼ cups. Serves 2 to 4. La Parilla: The Mexican Grill Reed Hearon

Recipe By : La Parilla: The Mexican Grill Reed Hearon Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:02:51 -0400 From: Mail Delivery Subsystem <MAILER-DAEMON@...> (by way of kmeade@... (The Meades))

NOTES : The following recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn. * available at Mexican markets and some specialty produce markets

Related recipes