I N G R E D I E N T S
2 ounces. dried ancho chilies
1 teaspoons black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped or 2 teaspoons dried Mexican oregano
6 cloves garlic
1/2 red onion, quartered
1/4 C. vegetable oil
4 chicken breasts or meat of choice

I N S T R U C T I O N S
Soak dried chiles in water overnight or until soft; remove seeds. Place ingredients, except meat, in a food processor; process until smooth. Spread mixture over the chicken; refrigerate at least 1 hour, up to 24 hours.

Heat grill to 400 degrees, or if cooking inside, heat a small amount of oil in a skillet or grill pan over high heat. Season chicken with salt. Grill chicken breasts until cooked through.