Chile Rub
This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
12 dried guajillo chiles
(or substitute 8 ancho chiles)
5 garlic cloves, 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
3-lb. piece of lamb shoulder or leg
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.
2. Drain and transfer to blender along with garlic, 3 tbsp. water, cider vinegar, sugar, salt, pepper, cumin, and 1 cinnamon. Purée until smooth.
3. Rub mixture over shoulder or leg. Refrigerate for at least 2 hours.
MAKES 1 1⁄4 CUPS
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