Chile Rub

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

Chile Rub
This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
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
  • 34 tsp. black pepper
  • 14 tsp. ground cumin
  • 14 tsp. ground cinnamon
  • 1 (3-lb.) piece of lamb shoulder or leg

Instructions

  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.