Chile Rub

Name: Chile Rub
Total time: PT0D0H0M
Yield: makes 1 1/4 Cups
Ingredients: 12 dried guajillo chiles (or substitute 8 ancho chiles); 5 cloves garlic, peeled; 3 Tbsp. cider vinegar; 2 tsp. sugar; 1 tsp. kosher salt; 3 ⁄ 4 tsp. black pepper; 1 ⁄ 4 tsp. ground cumin; 1 ⁄ 4 tsp. ground cinnamon; 1 (3-lb.) piece of lamb shoulder or leg

Serves
makes 1 1/4 Cups

SAVEUR EDITORS

This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.

Ingredients

12 dried guajillo chiles (or substitute 8 ancho chiles)
5 cloves garlic, peeled
3 Tbsp. cider vinegar
2 tsp. sugar
1 tsp. kosher salt
³⁄₄ tsp. black pepper
¹⁄₄ tsp. ground cumin
¹⁄₄ tsp. ground cinnamon
1 (3-lb.) piece of lamb shoulder or leg

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Instructions

Step 1

Stem and seed dried chiles (or substitute 8 ancho chiles) and put them into a bowl; cover with boiling water to let soften for 30 minutes.

Step 2

Drain and transfer to blender along with garlic, 3 tbsp. water, cider vinegar, sugar, salt, pepper, cumin, and 1 cinnamon. Purée until smooth.

Step 3

Rub mixture over shoulder or leg. Refrigerate for at least 2 hours.

Stem and seed dried chiles (or substitute 8 ancho chiles) and put them into a bowl; cover with boiling water to let soften for 30 minutes.
Drain and transfer to blender along with garlic, 3 tbsp. water, cider vinegar, sugar, salt, pepper, cumin, and 1 cinnamon. Purée until smooth.
Rub mixture over shoulder or leg. Refrigerate for at least 2 hours.