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 chilies, seeded and deveined
- 5 ancho chilies, seeded and deveined
- 25 cloves garlic
- 1 1/2 cups kosher salt
- 1/4 cup dried Mexican oregano, toasted
Heat the corn oil in a medium-sized sauté; pan over medium-high heat until hot but not smoking. Fry the chilies, 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 chilies 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 chilies in batches in a spice mill until they are a fine powder. Place the ground chilies 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.
nutrition information per serving
38 calories; 2g total fat; 0mg cholesterol; 5213mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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