Chipotle recipe Guacamole, salsa, chicken and steak

Provided by: KitchenDaily Editors

15 mins total 0 mins prep

Servings

Ingredients

• 1 large ripe avocado, peeled, pitted
• 2 tsp fresh lime juice
• 2 tbs chopped fresh cilantro
• 1/4 cup finely chopped onion
• 2 large garlic cloves, finely chopped
• 2 large serrano chile seeded, chopped
• 1/4 tsp salt

Directions

• Using fork, mash avocado with lime juice in small bowl.
• Add cilantro, chopped onion, chopped garlic, serrano chiles and salt.
• Stir to combine.

Provided by: KitchenDaily Editors

20 mins total 0 mins prep

Servings

Ingredients

• 6 vine-ripened tomatoes
• 2 poblano chiles
• 1/2 a red onion
• 2 jalapeños
• 1/3 cup chopped fresh cilantro
• 1 tbs fresh lime juice
• 1/2 tsp sugar
• salt and pepper to taste

Directions

• Roast the poblano chiles on a grill or BBQ and let cool.
• Dice the tomatoes, poblano chiles, onion, and jalapeños.
• Combine all the ingredients and season to taste.

Provided by: KitchenDaily Editors

2 hr total 0 mins prep

Servings

Ingredients

• 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

Directions

• 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.