Chipotle Rub

3/9/2012 Chef Rick Bayless

Servings: 1 1/2 cups
Course:

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Adobo Seco de Chile Chipotle

The flavors of this dry rub are similar to those of the Garlicky Ancho Chile Rub, with one exception: the sweet smokiness makes it perfect for anything made with pork or with roasted “starchy” vegetables (potatoes, carrots, sweet potatoes).

Instructions

In a bowl, stir together all of the ingredients until thoroughly blended. Scoop into a container, cover and store in the refrigerator for up to a month or more.

Mexican Everyday cookbook by Chef Rick Bayless

Recipe from Mexican Everyday by Rick Bayless with Deann Groen Bayless.

Ingredients

  • 4 garlic cloves, peeled and finely chopped or crushed through a garlic press
  • 1/2 cup mild paprika (one of the smoked paprikas would be more than welcome)
  • 1 1/2 tablespoons pure ground chipotle chile powder (available from national companies, like McCormick, Mexican groceries and internet sites)
  • 1 tablespoon sugar
  • 2 teaspoons ground black pepper
  • 2 1/2 tablespoons salt

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