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    Steak with Chipotle Rub

    Source of Recipe


    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.




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