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 meat of choice
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.
