Ingredients:
|
|
---RUB--- |
| 2 |
medium |
anchos, stemmed and seeded |
| 5 |
medium |
dried chipotles, stemmed and seeded |
| 5 |
cloves |
garlic, peeled |
| 1 |
tablespoon |
Mexican oregano |
| 1/3 |
cup |
kosher salt |
|
|
---RED CHILE SAUCE--- |
| 2 |
medium |
anchos |
| 2 |
medium |
cascabels |
| 1 |
medium |
pasilla |
| 1 |
medium |
canned chipotle |
| 4 |
cloves |
garlic, unpeeled, pan roasted |
| 1 |
large |
tomato, pan roasted and seeded |
| 1/2 |
cup |
water |
| 1 |
teaspoon |
salt |
| 2 |
tablespoons |
sugar |
|
Preparation:
Bill Ackerman has improved a rub from 'La Parilla'. It is pretty basic--just anchos, chipotles, oregano, garlic and salt. But, boy howdy, is it good! Last night I rubbed pork chops and grilled them. Served with a basic red chile sauce.
Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt.
For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary.
I tried the rub on chicken. Then I started a lump charcoal fire, put the chicken in the cold cooking chamber, threw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken was moist with a crispy ski |
