Recipe ingredients and directions:
1/4 c corn oil
5 chipotle chiles, seeded and deveined
5 ancho chilies, seeded and deveined
25 cloves garlic
1 1/2 c salt
1/4 c dried oregano, toasted
Heat the corn oil in a medium saute pan over medium high heat until
hot but not smoking. Fry the chiles, 1 or 2 at a time, until they
are puffed and brown, about 10 seconds. Do not let them burn or
the rub will be bitter. Drain the chiles on paper towels and set
aside until they are cool and crisp.
Grind the chilies in batches in a spice mill until they are a fine
powder. Place the ground chiles and all the remaining ingredients
in a food processor and process. If the mixture seems wet, spread
it in a thin, even layer on a dry baking sheet. Let dry in a cool
oven until no longer moist, about 1 hr. Store at room temperature
in a covered container indefinitely. Makes about 3 1/4 cups.
Brush the steaks on both sides with oil and then season with chipotle
rub. Let marinate. Grill to your liking. Serve with Sweet and
Sour Cucumber Relish.
Sweet and Sour Cucumber Relish
1 cup seeded and diced Japanese cucumber
1/3 cup finely diced red onion
2 T spicy sesame oil
2 T unseasoned rice vinegar
1 tsp sugar
1 T soy sauce
Combine all ingredients.
Category: Beef Veal Recipes