Chipotle Rub

This recipe is also known as 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).

By Rick Bayless
Serves 1 1/2 cups

  • 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

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.