Soak dry chiles in water overnight or until soft. (If you are impatient like me, you can microwave the chiles in a bowl of water for 10-15 minutes and let sit for another 20-30 minutes 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 place a cooling rack on a foil covered sheet pan and heat up the broiler. Grill or broil meat about 4-5 minutes per side, depending upon thickness, until done. Remove from oven or grill and let rest for 5 minutes covered with aluminum foil.
Chop meat into 1/2 inch square pieces. Salt to taste. Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (74%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1167.8mg||40 %|
|Potassium 114.7mg||3 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.6g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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