Roxy
Starter
Ancho Chili Marinade For Chicken Fajitas:
2 oz.s dried ancho chilies
1 tsp. black pepper
2 tsp.s cumin powder
2 T. fresh oregano, chopped or 2 teaspoons dried Mexican oregano
6 cloves garlic
1/2 red onion, quartered
1/4 cup. vegetable oil
4 chicken breasts or meat of choice
Soak dried chilies 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.
2 oz.s dried ancho chilies
1 tsp. black pepper
2 tsp.s cumin powder
2 T. fresh oregano, chopped or 2 teaspoons dried Mexican oregano
6 cloves garlic
1/2 red onion, quartered
1/4 cup. vegetable oil
4 chicken breasts or meat of choice
Soak dried chilies 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.