How To Make Chicken In Dried Guajillo Salsa
Chicken in Guajillo Salsa Recipe
Remove the seeds from the chile guajillo and chile de árbol, unveil them. Rinse the chiles with warm water.
In a saucepan with a tbsp of olive oil, toast the chiles for about a minute.
NOTE: Make sure to turn your chiles ever-so-often so you won’t burn them.
Boil the chiles in water for 15-20 minutes or until they are bland and soft.
Meanwhile, peel two cloves of garlic, cut two tomatoes in four and ¼ an onion. Toast these in the same saucepan the chiles were toasted in for about 2 minutes.
Once done, place them in the boiling pot containing the chiles with ½ tbsp of oregano and ½ tbsp of cumin. Boil for 5 minutes.
While you wait, toast the corn tortilla in the same saucepan. Toast just enough without burning it.
When ready, place the chiles and the rest of the ingredients (including the corn tortilla) inside the blender. Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Now, marinate the boneless chicken thighs with salt and black pepper.
Place them in a saucepan with a tbsp of olive oil and let cook for 10 minutes.
NOTE: Flip them once in a while.
Pour in your Guajillo salsa.If the chilies were not well ground, it is necessary to pass it through a fine strainer.
Let cook for another 5 minutes or until you see it’s ready. Serve in a plate and glaze the chicken with the salsa. Serve with a side of Mexican rice. Enjoy!