Chipotle Rub

* Exported from MasterCook *

CHIPOTLE RUB

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 2 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dried Mexican oregano*
1/4 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 1/2 cups coarse salt

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 3 1/4 cups.
Serves 2 to 4.=20
La Parilla: The Mexican Grill Reed Hearon =20

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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