Prep 20 mins
Cook 10 mins
- 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
- 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.