*  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.
 La Parilla: The Mexican Grill  Reed Hearon 
 
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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