Chipotle Rub

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup dried mexican oregano
• 1/4 cup corn oil
• 5 dried chipotle chiles, stemmed, seeded and deveined (wear rubber gloves)
• 5 ancho chilies, seeded and deveined (wear rubber gloves)
• 25 garlic cloves
• 1 1/2 cups coarse salt

Recipe

• 1 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.
• 2 cool oregano completely and in an electric coffee/spice grinder grind fine.
• 3 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.
• 4 transfer chiles as fried to paper towels to drain and cool until crisp.
• 5 wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
• 6 in a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
• 7 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.
• 8 wearing rubber gloves, break up any lumps with your fingers.
• 9 chipotle rub keeps in an airtight container, chilled 6 months. regrind rub before using.
• 10 makes about 3 1/4 cups.