CHIPOLTE'S MARINADE ------------------- 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 chicken breasts or small steaks (6 ounces each) Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours. After marinading, 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. 4 minutes per side for chicken, 8-10 minutes per side for 3/4" thick steak. Recipe will make four burritos. CHIPOLTE'S BASMATI RICE ----------------------- 1 teaspoon vegetable oil or butter 2 tsp. fresh cilantro 2/3 cup white basmati rice 1 cup water 1/2 teaspoon salt 1 Lime In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork. [bahs-MAH-tee] Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets. Chipolte's Guacamole Recipe Ingredients: 1 large ripe Hass avocado, peeled,pitted 2 teaspoons fresh lime juice 2 Tbsp chopped fresh cilantro 1/4 cup finely chopped red onions 2 cloves garlic, finely minced 1 serrano chili, seeded,chopped 1/4 teaspoon salt Directions: 1. Mash up avocado with a fork or electric mixer. 2. Add lime juice. 3. Add all other ingredients and blend well. 4. Serve with tortilla chips.