Chipotle Chile Rub Recipes

CHIPOTLE RUB

Chipotle Rub image

Provided by Reed Hearon

Yield Makes about 3 1/4 cups

Number Of Ingredients 7

Ingredients

1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
available at Mexican markets and some specialty produce markets

Steps:

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)

CHIPOTLE RUB

Chipotle Rub image

Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.

Provided by Bon Appétit Test Kitchen

Categories Father's Day Backyard BBQ Spice Coriander Cumin Chile Pepper Bon Appétit

Number Of Ingredients 8

Ingredients

1 1/2 stemmed, seeded, chopped dried chipotle chiles
2 tablespoons pink peppercorns
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon mustard powder

Steps:

Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.

CHILE RUB

Chile Rub image

Provided by Food Network

Number Of Ingredients 25

Ingredients

1 tablespoon ancho chile powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3 ounces corn oil
3 ounces clarified butter
1/4 cup white onion (diced small)
2 cloves garlic (thinly sliced)
1 teaspoon ground cumin
2 teaspoon tomato paste
4 chipolte chiles (in adobo)
3 tablespoons light brown sugar
1 1/4 cups water
1/4 chopped cilantro
1/4 cup Sierra Nevada Pale Ale
2 teaspoons ground coriander
1 tablespoon corn oil
30 ounces cooked chopped spinach
4 ounces shallots, peeled and finely chopped
6 ounces grated Parmesan cheese
1 quart heavy cream
12 ounces butter, refrigerated until ready to use
1 1/2 tablespoons Kosher salt
2 teaspoons ground black pepper

Steps:

To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking.
For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill.
For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.

CHIPOTLE DRY RUB

Chipotle Dry Rub image

This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.

Provided by Kristen

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt

Steps:

Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g

CHIPOTLE DRY RUB

Chipotle Dry Rub image

It's important to make sure that the rub is finely ground before using. Great for brisket, steak and pork. Finish off with a store-bought sweet chipotle barbecue sauce, chipotle raspberry glaze...or one of these Recipe #430587 or Recipe #393304. This recipe contains no salt so be sure to salt before cooking.

Provided by gailanng

Categories Mexican

Time 15m

Yield 1 cup

Number Of Ingredients 8

Ingredients

2 dried chipotle peppers (use 3 for more heat)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange zest (easy and cheap to dry your own How to Dry Citrus Zest (Lemon/Orange/Lime/Grapefruit))

Steps:

Combine all ingredients in a spice mill or blender and grind until even and fine.
Store in an airtight jar. Will store for about 6 months in the freezer.

Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.4, Sodium 15.7, Carbohydrate 22.4, Fiber 9.1, Sugar 1.1, Protein 3.9

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