Chipotle Rub

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.