The Marinade
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks or boneless chicken breasts
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, steak or carnitas and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F. Salt meat to taste (optional), and grill lightly, turning only once, until done to your preference.
The Rice
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
The Cheese
A blend of grated jack and white cheddar
Fresh Tomato Salsa
Red ripe sweet tomatoes, Red Onion, Jalepeno Peppers, Cilantro
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Ok - I could'nt resist. Found this cool new website called http://www.chipotlefan.com/ that I got these recipes from. Very cool for us Chipotle lovers.
