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You are here: Home / Marinades & Rubs / Ancho Chile Marinade

Ancho Chile Marinade

July 1, 2020 by Shelley

1 2 ounce package dried ancho chiles or dried pepper of your choice
1 tsp black pepper
1 tsp ground cumin
2 tbsp fresh oregano, chopped or 2 tsp dried oregano
4 large garlic cloves
1/2 red onion, quartered or 3.6 oz chopped white onion
1/4 cup vegetable oil
2 lbs skirt steak or pork tenderloin

  1. Soak dry chilies in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
  2. Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
  3. Heat grill to about 400° F. Grill meat about 4 minutes per side, depending upon thickness, until done.
  4. If cooking in the oven, heat oven to 400° F. Heat a small amount of oil in ovenproof skillet or grill pan over medium heat and sear the meat 1 – 2 minutes per side. Salt meat to taste. Place skillet or grill pan in the oven. Cook about 12 – 15 minutes. The internal temperature should be 165° F.
  5. Let the meet rest for 10 minutes. Serve

Adapted from Ancho Chile Marinade on food.com

Filed Under: Marinades & Rubs

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