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Heat corn oil in a medium sized sauté 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, salt like rub. If the mixture seems wet, spread it in a
thin even layer on a dry baking sheet. Let dry in a cool (150 F) oven until
no longer moist, about 1 hour.
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