Chipotle Rub

Directions

1. 1
   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.
2. 2
   Cool oregano completely and in an electric coffee/spice grinder grind fine.
3. 3
   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.
4. 4
   (Do not let chiles burn or rub will be bitter.)
5. 5
   Transfer chiles as fried to paper towels to drain and cool until crisp.
6. 6
   Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
7. 7
   In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
8. 8
   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.
9. 9
   Wearing rubber gloves, break up any lumps with your fingers.
10. 10
    (Chipotle rub keeps in an airtight container, chilled, 6 months.
11. 11
    Regrind rub before using.
12. 12
    ).