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Chipotle Rub

Source: La Parilla
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes about 3 1/4 cups. (Serves 26)
Some recados are wet pastes. Some are more like dry rubs, including this one. It gives a burst of flavor to almost any vegetable or meat, but is particularly wonderful on beef and corn. In the past I made it with chipotles only. Tim Anderson, Café Marimba's corporate chef, decided to add anchos while grilling corn for a street fair. Anchos have a sweeter flavor and give the recado a pretty, paprikalike color and more dimension than chipotles alone. I always make it Tim's way now.
1/4 cup corn oil
5 chipotle chiles, seeded and deveined
5 ancho chiles, seeded and deveined
25 cloves garlic
1 1/2 cups kosher salt
1/4 cup dried Mexican oregano, toasted
Chipotle Rub Recipe at
Heat the corn oil in a medium-sized saute; pan over medium-high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, until they are puffed and brown, about 10 seconds. Do not let them burn or the rub will be bitter. Drain the chiles on paper towels and set aside until they are cool and crisp. (Discard the oil or save in a jar to add to soups, stews, and sauces.)

Grind the chiles in batches in a spice mill until they are a fine powder. Place the ground chiles and all the remaining ingredients in a food processor and process until you have a shaggy, saltlike spice rub. If the mixture seems wet, spread it in a thin, even layer on a dry baking sheet. Let dry in a cool (150 degrees F) oven until no longer moist, about 1 hour. You will be able to break up any lumps with your fingers. Store at room temperature in a covered container indefinitely. Regrind the rub before use, if necessary.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 BBQ Secrets: Sauces & Rubs
Nutrition Facts per Serving
Yield:   Makes about 3 1/4 cups. (Serves 26)
Calories: 38
Sodium: 5213mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 47%
Fat. Total: 2g
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