* 1 tablespoon corn oil * 3 chipotle chilies, seeded and deveined * 2 tablespoons kosher salt * 1 tablespoon dried Mexican oregano, toasted and freshly ground * 5 cloves garlic
Pour the oil oil into a pan over medium-high heat. Add chilies and fry them until they’re puffy and brown. Blot excess oil and cool. Grind the chilies until they turn into powder. Run this powder with the salt, oregano and garlic through a food processor. If the mix is wet, spread it out in a thin layer on a baking sheet and bake it at 150 degrees Fahrenheit (65 degrees Celsius) for one hour. Store the rub in an airtight container at room temperature.