Ancho Chile Marinade
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 oz. dried ancho chiles
1 tsp. black pepper
2 tsp. cumin powder
2 Tbsp. fresh oregano, chopped
6 cloves of garlic
1/2 red onion, quartered
1/4 cup vegetable oil
Soak the dried chiles overnight in water until soft. Remove seeds and add all ingredients, except chicken into a food processor. Puree until smooth.
NOTE: When using this marinade, spread it over 4 chicken breasts (or meat of choice) and refrigerate at least 1 hour, but up to 24 hours. Salt to taste. Grill for about 4 minutes per side or until done. Garnish with fresh cilantro.