-
1
Preheat oven to 250F.
-
2
and line a large baking sheet with paper towels.
-
3
With a mandoline or other manual slicer, slice onion paper-thin and separate into rings.
-
4
In a deep kettle or deep fryer heat 2 inches oil to 375F.
-
5
While oil is heating, in a large bowl stir together flour and chipotle rub.
-
6
Add onion rings and toss well to coat.
-
7
Transfer onion rings to a large sieve and shake gently to remove excess flour mixture.
-
8
Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30 seconds, transferring with a slotted spoon to baking sheet to drain.
-
9
Fry remaining onion rings in same manner.
-
10
(Onion rings may be made 15 minutes ahead and kept warm in a 250'F.
-
11
oven).
-
12
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
-
13
Cool oregano completely and in an electric coffee/spice grinder grind fine.
-
14
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
-
15
(Do not let chiles burn or rub will be bitter.)
-
16
Transfer chiles as fried to paper towels to drain and cool until crisp.
-
17
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
-
18
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
-
19
If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour.
-
20
Wearing rubber gloves, break up any lumps with your fingers.
-
21
(Chipotle rub keeps in an airtight container, chilled 6 months.
-
22
Regrind rub before using.)
