Chipotle has become one of my favorite take-out restaurants. I love how they use fresh, organic ingredients–and the portions are HUGE! I love the chicken and this is how you can prepare it at home…
1 (2 ounce) 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 (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste, and grill on each side. 4 minutes per side of chicken. This will make enough for 4 burritos or 8 tacos.
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"