Chipotlemexicangrillanchochilemarinadeformeatrecipe

CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR MEAT RECIPE

Steps:

• Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
• Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
• Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
• Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.

ANCHO CHILE MARINADE

Steps:

• 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.

MEXICAN CHIPOTLE MARINADE

Steps:

• In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
• Simmer over high heat until reduced by one third,about 3 minutes.
• Transfer contents of the pan to a blender.
• Puree until smooth.
• Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
• Grill pork chops or chicken.
• Serve with the leftover sauce.

MEXICAN SMOKED CHILE MARINADE

Steps:

• Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
• Place this and the remaining ingredients in a blender and purée to a smooth paste.
• Spread this paste on the food to be marinated.
• Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
• Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
• Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.

ANCHO CHILE MARINADE FOR MEAT ALA CHIPOTLE

Steps:

• Soak dried chilis overnight in water until soft.
• Remove seeds.
• Add all ingredients, except chicken to a food processor, puree until smooth.
• Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.
• Heat grill to 400°F.
• Salt chicken breasts to taste.
• Grill for about 4 minutes per side, until done.
• Garnish with fresh cilantro.

CHIPOTLE MARINADE

Steps:

• puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.

CHIPOTLE MEXICAN GRILL HONEY VINAIGRETTE

Steps:

• Mix all ingredients in blender, adding oil slowly at the end.