CHIPOLTE’S CHICKEN BURRITOS
CHIPOLTE’S CHICKEN BURRITOS
1 (2 ounce) package dried ancho chiles
1 1/2 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
7 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or small steaks (6 ounces each)
Soak the dry chilies in water overnight or until soft. Remove the seeds. Puree all of the ingredients, except for the chicken, in a food processor until smooth. Cover the chicken with the mixture and refrigerate for a minimum of one our and up to 24
hours.
When the chicken has finished marinating, heat the grill to about 400 degrees F, or if
cooking over the stove, heat a small amount of oil in a pan over high heat. Salt the chcken
to taste and grill lightly, turning once. Cook about 4 minutes per side.
Recipe will make four Chipotle burritos.