Chipotle Mexican Grill Ancho Chile Marinade for Meat
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 oz. dried ancho chiles
1 tsp black pepper
2 tsp cumin powder
2 Tbsp fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dried 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° F. (If cooking on the stove, heat a small amount of oil in a a skillet or grill pan over high heat.) Salt chicken breasts to taste. Grill breasts about 4 minutes per side, depending on thickness, until done.
From Steve Ells, Founder, CEO and Chef of Chipotle Mexican Grill.