Chipotle Chicken Burritos

CHICKEN BURRITOS with Ancho Chile Marinade
Chipotle Mexican Grill Copycat Recipe

1 (2 oz.) 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 chilies 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 or 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 chicken breasts to taste. Grill chicken breasts about 4 minutes per side, depending upon thickness, until done.

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