This smoky, spicy oil is delicious when drizzled over almost anything in the American Southwest/Mexican idiom
1/4 cup cumin seeds
1/4 cup dried chipotles
2 cups canola oil
1. Place a heavy cast-iron skillet over moderately high heat. Add the cumin and the chipotles and toast them, stirring, for 5 minutes. Let the cumin and chipotles cool, then place them in a spice grinder or coffee mill; process to a fine powder.
2. Mix the powder in a glass container with the canola oil. Let stand at room temperature for at least 1 day and up to 3 days. When ready to use, pour the oil through a cheesecloth-lined fine strainer.
Here's a good technique for making infused oil from dried flavoring agents. This smoky, spicy oil is delicious when drizzled over almost anything in the American Southwest/Mexican idiom; try a little on quesadillas, for example.|Makes about 2 cups