Chipotle Rub

Heat corn oil in a medium sized saut0xe9 pan over medium-high heat until hot but not smoking. Fry chiles one at a time until they are puffed and brown about 10 seconds. Do not let burn. Drain chiles on paper towels and set aside until they are cool and crisp. Grind chiles in a spice mill until they are a fine powder. Place ground chiles and all of the remaining ingredients in a food processor and process until you have a shaggy, saltlike rub. If the mixture seems wet, spread it in a thin even layer on a dry baking sheet. Let dry in a cool (150F) oven until no longer moist, about 1 hour. Store at room temperature in a covered container indefinitely. Regrind the rub before use if necessary.