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