Chipolte'S Marinade

• 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 or small steaks (6 ounces each)

1. Soak dry chilies overnight in water, until soft. Remove seeds. Add all
2. ingredients except meat in food processor. Puree until smooth.
3. Spread mixture over chicken, or other meats and refrigerate at least
4. one hour, up to 24 hours.
5. After marinading, heat grill to about 400 degrees F, or if cooking
6. inside, heat small amount of oil in skillet or grill pan over high
7. heat. Salt meat to taste (optional), and grill lightly, turning only
8. once, until done. 4 minutes per side for chicken, 8-10 minutes per
9. side for 3/4" thick steak.

chiles, black pepper, cumin powder, fresh oregano, garlic, red onion, vegetable oil, chicken breasts

Taken from www.epicurious.com/recipes/member/views/chipoltes-marinade-50096349 (may not work)