->Chipotle Steak <-

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.