Ancho Chile Marinade


  • 1 package (2 oz.) dried ancho chiles or dried pepper of choice

  • 1 teaspoon black pepper

  • 2 teaspoon cumin powder

  • 2 tablespoons fresh oregano, chopped

  • 6 cloves garlic

  • ½ red onion, quartered

  • ¼ cup vegetable oil

  • 4 cuts of meat of choice


Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at least one hour, up to 24 hours.

Heat grill to about 400 degrees, or, if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.