Chipotle Mexican Grill Ancho Chile Marinade
for Meat
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dry chiles in water overnight or until soft. Remove seeds. Add
all ingredients except chicken in food processor. Puree until
smooth.
Spread mixture over chicken breasts and refrigerate at least one
hour, up to 24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small
amount of oil in skillet or grill pan over high heat. Salt chicken
breasts to taste. Grill chicken breasts about4 minutes per side,
depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with
fresh cilantro. Source: Steve Ells, Founder, CEO &
Chef - Chipotle Mexican Grill |