Split open each softened ancho chile and rinse the inside to the stem and all seeds (wear gloves).
Place in the bowl of a food processor or blender.
Strain adobo sauce into small bowl, discarding peppers or reserve for another use. Press down on the peppers to extract as much liquid as possible (14 cup). Add strained liquid to food processor
Add onion, garlic, cumin oregano, to the food processor. Pulse several times until a coarse paste develops. With the motor running, pour 1/4 cup canola oil and continue to process until smooth (yields 2 cups of marinade. Freeze 1 cup.
Spoon 1/2 marinade and 1/2 chicken into a large freezer safe plastic bag. Mash around to distribute. Then add remaining chicken and marinade. Refrigerate at least 8 hrs.
Grill cast iron skillet reaches 160 degrees 10-15 mns. Remove to cutting board chop into small pieces.
serve on tortillas
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