Recipe#1579

Title: Chipotle Steak

From: nona@best.com (Nona Myers) 
 Newsgroups: rec.food.cooking 
 Date: Wed, 18 Dec 1996 22:52:41 GMT 
 Message-ID: <32b87261.6261407@nntp.best.com> 

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.