Ingredients:
2 ounces dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onions, quartered
1/4 cup vegetable oil
4 chicken breasts or 4 meat, of choice
Directions:
Soak dried chilis overnight in water until soft.
Remove seeds.
Add all ingredients, except chicken to a food processor, puree until smooth.
Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.
Heat grill to 400 F.
Salt chicken breasts to taste.
Grill for about 4 minutes per side, until done.
Garnish with fresh cilantro.
Servings: 4
Time preparation: 60 min.
Time total: 68 min.