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1
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.
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2
Cool oregano completely and in an electric coffee/spice grinder grind fine.
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3
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
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4
(Do not let chiles burn or rub will be bitter.)
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5
Transfer chiles as fried to paper towels to drain and cool until crisp.
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6
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
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7
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
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8
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.
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9
Wearing rubber gloves, break up any lumps with your fingers.
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10
(Chipotle rub keeps in an airtight container, chilled, 6 months.
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11
Regrind rub before using.
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12
).
