Recipe - Chipotle Rub

One fourth cup Dried Mexican oregano*
One fourth 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
1 One half cup Coarse salt

In a small heavy skillet dryroast 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 3 One fourth cups. Serves 2 to 4. La Parilla: The
Mexican Grill Reed Hearon

Recipe By : La Parilla: The Mexican Grill Reed Hearon

Posted to MCRecipe Digest V1 #220

Date: Tue, 17 Sep 1996 18:02:51 0400

From: Mail Delivery Subsystem MAILERDAEMON@rintintin.sierra.com (by way
of kmeade@ids2.idsonline.com (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