Ingredients for Ancho Chile Marinade For Meat Ala Chipotle
- 1 ounce dried ancho chiles
- generously fresh ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 2 cloves garlic (minced)
- Red Onion
- Vegetable Oil
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups hot water
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- generously salt for seasoning
- fresh cilantro for garnish
- warm tortillas
- favorite taco toppings
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ancho Chile Marinade For Meat Ala Chipotle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ancho Chile Marinade For Meat Ala Chipotle
- Soak 1 ounce dried ancho chiles in 2 cups of hot water overnight, or until completely softened.
- Remove stems and seeds from the rehydrated chiles.
- Combine the soaked chiles, 1/2 cup apple cider vinegar, 1/4 cup lime juice, 2 cloves garlic (minced), 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/2 teaspoon chipotle powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt in a food processor. Puree until completely smooth.
- Place 1.5 lbs boneless, skinless chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- Preheat grill to 400°F (200°C).
- Season chicken breasts generously with salt and freshly ground black pepper.
- Grill chicken for approximately 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Garnish with fresh cilantro and serve in warm tortillas with your favorite taco toppings.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
28g
Carbs
3g