Chipotle Mexican Grill's Ancho Chile Marinade

Chipotle Mexican Gril

2 hr total 0 mins prep

• 2 oz dried ancho chiles or dried pepper of choice
• 1 tsp black pepper
• 2 tsp cumin powder
• 2 tbs fresh oregano, chopped
• 6 cloves garlic
• 1/2 red onion, quartered
• 1/4 cup vegetable oil
• 4 cuts of meat of choice, such as chicken or steak

• Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
• Add all ingredients except meat in food processor. Puree until smooth.
• Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
• Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
• Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.

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Source: http://www.huffingtonpost.com/2012/01/19/chipotle-mexican-grills-_n_1217500.html

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