4/5
(1 Votes)
Ingredients
- 2 ounces. dried ancho chilies
- 1 teaspoons black pepper
- 2 teaspoons cumin powder
- 2 tablespoons fresh oregano, chopped or 2 teaspoons dried Mexican oregano
- 6 cloves garlic
- 1/2 red onion, quartered
- 1/4 C. vegetable oil
- 4 chicken breasts or meat of choice
Preparation
Step 1
Soak dried chilies in water overnight or until soft; remove seeds. Place ingredients, except meat, in a food processor; process until smooth. Spread mixture over the chicken; refrigerate at least 1 hour, up to 24 hours.
Heat grill to 400 degrees, or if cooking inside, heat a small amount of oil in a skillet or grill pan over high heat. Season chicken with salt. Grill chicken breasts until cooked through.