Remove from oven and liberally brush with Red Chile BBQ sauce.
Place back in oven and continue to bake for 15-20 minutes or until internal temperature reads 165°. Be careful not to overcook.
Remove from oven, liberally brush on additional BBQ sauce, cover lightly and let stand for 10 minutes before slicing.
Option: you may substitute two 1.5 lb. turkey breasts. If you do this, bake in pre-heated 400° F oven for 30 minutes. Then, apply Red Chile BBQ Sauce, reduce oven temperature to 350° F and bake an additional 30-40 minutes or until internal temperature reads 165°. Slice. Each turkey breast yields 4 servings.
Combine salsa, lime juice and adobo marinating sauce.
Smear fillets with marinade and refrigerate 30-60 minutes.
Heat grill to medium high.
Shake excess marinade off fillets. Toss the used marinade.
Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
Serve with additional BUENO® Salsa and Spanish Rice
Option: Boneless pork loin chops may be substituted for chicken.
Chipotles and Adobo Sauce
Cut ancho chile pods into flat pieces. In a 10 inch non-stick skillet, toast over medium high about 30 seconds on each side until aroma is released. You might also hear slight crackles. Place chiles in hot water 30 minutes to re-hydrate.
In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.
Option: If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.