This is the next recipe we will be trying for steak burritos.
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove
seeds. Add all ingredients except meat in
Puree until smooth.
Spread mixture over chicken, or other meats and
refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F,
or if cooking inside, heat small amount of oil
in skillet or grill pan over high heat.
Salt meat to taste (optional), and grill lightly,
turning only once, until done.
Cook 8-10 minutes per side for 3/4" thick steak.