Ingredients
- 2 oz dried ancho chilis or dried pepper of choice
- 1 tsp black pepper
- 2 tsp cumin powder
- 2 tbsp fresh oregano
- 6 cloves garlic
- 1/2 red onion, quartered
- 1/4 cup vegetable oil
- 4 cuts of meat of choice
Directions
Soak dry chilies in water overnight or until soft. Discard water. Remove seeds.
Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over meat and refrigerate at least 1 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. Or serve in a burrito.
