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LOCATION: Recipes >> Marinades >> Chipotle Rub

Print this Recipe    Chipotle Rub

Chipotle rub

1/4 cup corn oil
5 chipotle chiles, seeded and deveined
5 ancho chiles, seed and deveined
25 cloves garlic
1 1/2 cups kosher salt
1/4 cup dried Mexican oregano, toasted

Heat corn oil in a medium sized saut0xe9 pan over medium-high heat
until hot but not smoking.

Fry chiles one at a time until they are puffed and brown about 10
seconds. Do not let burn.

Drain chiles on paper towels and set aside until they are cool and
crisp.

Grind chiles in a spice mill until they are a fine powder.

Place ground chiles and all of the remaining ingredients in a food
processor and process until you have a shaggy, saltlike rub.

If the mixture seems wet, spread it in a thin even layer on a dry
baking sheet. Let dry in a cool (150F) oven until no longer moist,
about 1 hour.

Store at room temperature in a covered container indefinitely.
Regrind the rub before use if necessary.

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