This easy-to-make recado adds a smoky complexity to a wide range of foods from corn to pork to seafood and almost anything else.
- 1 tablespoon corn oil
- 3 chipotle chiles, seeded and deveined
- 2 tablespoons kosher salt
- 1 tablespoon dried Mexican oregano, toasted and freshly ground
- 5 cloves garlic
Place the oil in a sauté pan over medium-high heat. When it is hot but not smoking, add the chiles, one or two at a time. and fry, turning once, until puffed and brown, about 1 minute. Do not let the chiles burn or the chipotle rub will be bitter. Drain the chiles by shaking off the excess oil and set aside until cool and crisp. Discard the oil.
In a spice mill, grind the chiles, in batches, until powdery. Add the chile powder, salt, oregano, and garlic to a food processor and process until you have a shaggy saltlike spice rub. If the mix seems wet, spread it in a thin layer on a dry baking sheet and let it dry out in a cool (150°F) oven for 1 hour or so. Store in a covered container at room temperature indefinitely. Regrind before use, if necessary.
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