Ingredients
1
(2 ounce) package dried ancho chiles
4
chicken breasts (6 ounces each)
2
tsp fresh oregano, chopped
Directions
1.
1. Soak the dry chilies overnight in water to soften.
2.
2. Remove the seeds. Add all of the ingredients except from the meat in a food processor.
3.
3. Puree until smooth. Then spread the mixture over chicken, or on other meats.
4.
4. Refrigerate for at least one hour or up to 24 hours.
5.
5. After marinating is done, heat the grill for about 400 degrees F
6.
6. If you chose to cook inside, heat small amount of oil in a skillet/
7.
7. 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.
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