Ingredients
- 1 ounce 2 package dried ancho chiles
- 1 teaspoon black pepper
- 2 teaspoons cumin powder
- 2 tablespoons fresh oregano, chopped
- 6 cloves garlic
- ½ red onion, quartered
- ¼ cup vegetable oil
- 4 chicken breasts (6 ounces each)
Directions
1. Soak dry chilies overnight in water, until soft. Remove seeds. Add all |
2. ingredients except meat in food processor. Puree until smooth. |
3. Spread mixture over chicken, or other meats and refrigerate at least |
4. one hour, up to 24 hours. |
5. After marinating, heat grill to about 400 degrees F, or if cooking |
6. inside, heat small amount of oil in skillet or grill pan over high |
7. Salt meat to taste (optional), and grill lightly, turning only |
8. once, until done. 4 minutes per side of chicken. |
9. Recipe will make four burritos. |