I unabashedly love Chipotle. They are the answer to my days when I absolutely need to grab something fast. It is the fast food of my children’s childhood, complete with salty lime chips and cilantro rice (now in brown!). At our house, we’ve tried recreating the Chipotle burrito, and while we can get close, we’ve never had a “knocked it out of the park” experience, that is, until now.
Chipotle is sharing their Ancho Chile Marinade that adorns their meat. This spicy marinade is going to be a staple in our summer barbecue.
“Chipotle Mexican Grill believes that great ingredients make great food. Aside from being one of the most responsible fast casual restaurants in the world that provides “Food with Integrity”, Chipotle is fresh and delicious. Each restaurant cooks with fresh ingredients daily using classic culinary techniques.”
Ancho Chile Marinade for Meat
by Steve Ells, Founder & co-CEO, Chipotle Mexican Grill
2 ounces dried ancho chiles or dried pepper of choice
1/2 red onion, quartered
1/4 cup vegetable oil
6 cloves garlic
2 tablespoons fresh oregano, chopped
2 teaspoon cumin
1 teaspoon black pepper
4 steaks of choice
Soak dry chiles in water overnight or until soft. Split open and remove seeds. Add all ingredients except meat in food processor and 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.
Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
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