Chipotle rub is a versatile and flavorful spice blend that adds a smoky, spicy, and slightly sweet taste to a variety of dishes. It is commonly used to season chicken, pork, beef, and vegetables, and can be used as a rub, marinade, or seasoning. Chipotle rub typically includes a combination of chili powder, chipotle powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Some variations may also include other spices, such as oregano, thyme, or coriander. The heat level of the rub can be adjusted by varying the amount of chipotle powder used. Chipotle rub is a great way to add flavor and complexity to your favorite dishes, and is sure to become a staple in your spice cabinet.
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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
GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings, plus extra reserved compound butter
Number Of Ingredients 7
Steps:
- Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
- Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
- Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
- Remove the steaks from the refrigerator and unwrap.
- Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
- When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.
CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE
My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!
Provided by loof751
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Pat dry.
- In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
- Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
- Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
- Serve hot or at room temperature with the dipping sauce.
ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE
New twist to turkey. This makes awesome sandwiches! This recipes works just as well on the gas grill over indirect heat as it does in the oven....AND it will work in a crockpot also! Very versatile and low fat flavorful!
Provided by LAURIE
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
- Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
- Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
- Rub the turkey breast with the chipotle paste.
- Carefully slip your fingers under the skin and put more paste between the skin and the meat.
- Roast the turkey breast in the oven for about 2 hours.
- Let the turkey rest at room temperature for about 15 minutes before carving.
SKIRT STEAK WITH CHIPOTLE SPICE RUB
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
- Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams
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
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. Great for brisket, steak, and pork.
Tips:
- Make sure to blend the spices finely for an even distribution of flavors.
- If you like a smokier flavor, use smoked paprika instead of regular paprika.
- Add some brown sugar or honey to the rub for a touch of sweetness.
- For a more intense flavor, let the rub marinate on the meat for at least 30 minutes before cooking.
- When grilling, keep the temperature low and cook the meat slowly to prevent it from burning.
- If you're using a smoker, aim for a temperature of 225-250°F (107-121°C) and cook the meat until it reaches an internal temperature of 145°F (63°C) for medium-rare.
Conclusion:
This chipotle rub is a flavorful and versatile blend of spices that will add a delicious smoky flavor to your favorite meats. You can use it on chicken, pork, ribs, and even vegetables. Experiment with different combinations of spices to create your own unique rub. And don't be afraid to adjust the amount of heat by adding more or less chipotle powder. With a little practice, you'll be able to make a chipotle rub that will impress your friends and family.
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