Chipotle Rub

*Recipe from: recipezaar.com - taken from "La Parilla: The Mexican Grill Cookbook"*

* 1/4 c. dried Mexican oregano
* 1/4 c. corn oil
* 5 dried chipotle chiles, stemmed, seeded, & deveined (wear rubber gloves)
* 5 ancho chili, seeded & deveined (wear rubber gloves)
* 25 garlic cloves
* 1 1/2 c. coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant & beginning to brown, about 2 min., & transfer to a small bowl. Cool oregano completely & 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, 1-2 at a time, turning them, until puffed & just beginning to brown, about 10 sec. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain & 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 & salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer & 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.).