Chipotle chile rub is a versatile and flavorful blend of spices that can be used to add a smoky and spicy kick to a variety of dishes. With its combination of chipotle peppers, garlic, cumin, and other spices, it's perfect for everything from grilled meats to roasted vegetables. Whether you're looking for a simple rub to enhance the flavor of your favorite proteins or a complex blend to create a truly unique dish, chipotle chile rub is sure to become a staple in your kitchen.
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CHIPOTLE RUB
Provided by Reed Hearon
Yield Makes about 3 1/4 cups
Number Of Ingredients 7
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
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
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.
CHIPOTLE DRY RUB
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
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
CHILE RUB
Provided by Food Network
Number Of Ingredients 25
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
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
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
GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Build a fire in your grill; if using a gas grill, turn both burners to high.
- Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
Tips:
- To make the best Chipotle Chile Rub, use high-quality chili powder, cumin, and oregano. Freshly ground spices will give the rub the best flavor.
- Use a coffee grinder or spice grinder to grind the spices into a fine powder. This will help the rub adhere to the meat better.
- If you don't have a coffee grinder or spice grinder, you can use a mortar and pestle to grind the spices.
- Be sure to rub the Chipotle Chile Rub into the meat evenly. This will help ensure that the meat is evenly seasoned.
- Let the meat rest for at least 30 minutes before cooking. This will allow the rub to penetrate the meat and develop its flavor.
- Cook the meat to your desired doneness. The Chipotle Chile Rub will give the meat a delicious smoky flavor.
- Serve the cooked meat with your favorite sides. Chipotle Chile Rub is perfect for grilled chicken, pork, or beef.
Conclusion:
Chipotle Chile Rub is a versatile and flavorful rub that can be used on a variety of meats. It's easy to make and can be used in a variety of recipes. Whether you're grilling, roasting, or smoking meat, Chipotle Chile Rub will add a delicious smoky flavor that your family and friends will love.
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