From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.
- 2 tbsp New Mexico ground red chile, Chimayó preferred
- 1 tbsp sugar
- 1 tbsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp ground thyme
- 2 large baking potatoes
- 2 to 3 tbsp milk
- 1 tbsp chipotles in adobo, chopped
- 1/4 tsp garlic powder
- chopped chives for garnish
- Salt and freshly ground black pepper to taste
- Combine all the ingredients for the dry rub in a bowl.
- Bake the potatoes until just done. Scoop out the potatoes and whip with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and heat the grill.
- When the grill is hot, brush the steaks with the olive oil and liberally coat with dry rub. Grill the steaks for about 12 to 16 minutes, turning often, for rare, 15 to 20 minutes for medium-rare (internal temperature 150 degrees F.). You can slice it open to check for doneness, too. Serve with the potatoes.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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