INGREDIENTS

• 7 guajillo chiles (New Mexico)
• 1 chili ancho
• 5 garlic cloves
• 1 tsp oil
• 1 tsp apple cider vinegar
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp peppercorns
• 1 tsp cinnamon
• 1 tsp ancho chili powder
• 1 tsp cumin
• 2 tsp salt
• 2 tsp chicken bouillion
• 5 cloves

INSTRUCTIONS

• Toast chiles after removing seeds & checking for mold.
• Cover with water and bring to a boil.
• Once boiling, remove from heat and allow to cool.
• Add all ingredients to blender and mix.

NOTES

This marinade will be enough to flavor 3-5 pounds of meat. We use this mixture to flavor strips of pork that we skewer on kabobs and grill with pineapple for an al pastor type taco. Once grilled, we remove meat from skewers, cut into small pieces, and serve on tortillas with grilled pineapple — con todo (cilantro and onion) — and Joe’s Salsa Cremosa Verde and/or Habanero Cremosa. You can’t beat it!