Chef Michael Recipe: Chile Ancho Chicken

[Editor’s Note: This recipe comes from Chef Michael Flores]

Ingredients:

• 6 chile anchos, stemmed and seeded
• 1/4 cup + 2 tablespoons sherry vinegar
• ½ cup avocado oil
• 1 teaspoon ground cumin
• ½ teaspoon Mexican oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 chicken breasts, boneless and skinless

Directions:

• Place ancho chiles and 2 tablespoons sherry vinegar in a small sauce pot and barely cover with water.
• Place the lid on the pot and bring to a boil.
• When the water starts boiling turn off the heat and let it steep for 30 minutes.
• After the chiles have rehydrated, remove them from the liquid and place them in a food processor with the rest of the ingredients (except the  chicken) and purée them.
• Coat the chicken with the chile ancho purée and marinate in the refrigerator overnight.
• When you are ready to cook the chicken, remove it from the marinade, sprinkle it with salt and pepper, and roast, grill, or sauté.

Chef’s Note: you can use guajillo chiles as well