Chipotle Rub

09 March 2012
Rick Bayless, Chef

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).


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.


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