Ingredients:
15 guajillo peppers
2 chile de arbol
4 chile pequin
5 tomatoes
3 tomatillo
Epazote (1 Tbs)
Mexican oregano (1 Tbs)
Peppercorn (1/2 Tbs)
Cumin seed (1/2 Tbs)
Garlic
Onion
3 Bay leaf
Salt and pepper
Chicken (6 legs and 3 thighs)
4 cups chicken stock or broth
Cilantro
Directions:
Combine the epazote, oregano, cumin seeds, peppercorns to a molcajete and crush. It will be slightly coarse; set aside.
Add the guajillos, chile de arbol, tomatoes and tomatillos to a large pot. Cover with water and bring to a rapid boil. Reduce heat to simmer and cook for 10 to 15 minutes. Drain the liquid and transfer to the blender. Blend on high until smooth. I use my Nutra ninja and it’s perfect Set that aside.
Season the chicken with salt and pepper. Heat olive oil I used my cast iron skillet to medium heat. Add the chicken pieces and brown for 5 minutes per side.
In a large pot put browned chicken add the onions and garlic to the pot of chicken. Cook for 3 minutes. Add the bay leaves, chicken stock/broth and cilantro. Bring to a boil, reduce to simmer. Strain the chile sauce into the pot of chicken using a wire mesh strainer. Add the crushed spices. Cover and continue cooking at a simmer for 45 minutes to an hour. Garnish with crumbled cheese and cilantro Serve with a side of rice and warm fresh tortillas.
⭐️You can take out the chili de arbol and the pequin if this is too spicy⭐️
Enjoy !!
