Chipotle Mexican Grill: How To Make The Ancho Chile Marinade
Home cooks are all too familiar with the challenge of recreating restaurant meals in their own kitchens. They know from experience that some dishes, no matter how hard they may try, are tough to get just right. Isn't that why we return to our favorite restaurants again and again, repeatedly ordering the exact same meal?
Wouldn't it be great if you were handed the recipe for that favorite dish? While being equippped with such a recipe certainly won't stop you from eating out -- because, hey, who doesn't like a good meal without having to worry about doing the dishes -- at least you have the tools to make it on your own, if the mood should strike.
Well, we at Kitchen Daily aim to please. And we have something to share with you: the recipe for the borderline cult favorite Chipotle Mexican Grill's chicken and steak. For being one of the newer chain restaurants on the market, Chipotle Mexican Grill has some serious die-hard fans. And while none of their menu items ever disappoint, it's their flavorful meat they use to fill their burritos and tacos that easily steals the spotlight.
Now, with the recipe that follows below, you can enjoy that ancho-chile-spiced meat from the comfort of your own home. You can use this recipe to marinate either chicken or steak, which can be used to fill burritos, tacos or salads. This recipe, given to us by Chipotle Mexican Grill, is admittedly not the same exact recipe they use in their restaurants. But, they assured us that it would produce very similar -- and delicious -- results. And, if you are a cook that likes a challenge, this recipe is a valuable clue in unlocking the mystery of how Chipotle Mexican Grill makes such flavorful -- and such addictive -- chicken and steak.
As always, our articles are in no way influenced by or sponsored by the brands included.
What is your favorite chain restaurant dish? Leave a comment below!
Chipotle Mexican Grill's Ancho Chile Marinade
- 2 oz dried ancho chiles or dried pepper of choice
- 1 tsp black pepper
- 2 tsp cumin powder
- 2 tbs fresh oregano, chopped
- 6 cloves garlic
- 1/2 red onion, quartered
- 1/4 cup vegetable oil
- 4 cuts of meat of choice, such as chicken or steak
- Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
- Add all ingredients except meat in food processor. Puree until smooth.
- Spread mixture over meat and refrigerate at least 1 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. Or serve in a burrito.
WATCH: How To Make A Burrito