Directions
- 1Remove the skins from the chicken legs and put them in a pot.
- 2Rehydrate four chiles guajillos and one chile ancho.
- 3Add bay leaves to the chicken.
- 4Add the tomato, quarter piece of onion, and three garlic cloves to a blender.
- 5Add the rehydrated chiles, a cup of vinegar, and some of the juice from boiling the chiles to the blender.
- 6Blend everything and strain into the pot with the chicken to remove the chile skins.
- 7Completely submerge your chicken, cover it up, and once it comes to a boil, lower to a low simmer.
- 8Simmer for an hour, constantly mixing the chicken to make sure it evenly cooks.
- 9When it's ready, complete with some white rice, cebolla, cilantro, a squeeze of lime, some tortillas and salsa.
Ingredients
- 6 chicken legs
- 4 four chiles guajillos
- 1 one chile ancho
- 2 Tbsp chicken bullion
- 1 salt
- 1 Tbsp pepper
- 1 pinch oregano
- 1 pinch cumin
- 1 pinch sesame seeds
- 1 pinch ground ginger
- 3 cloves
- 2 bay leaves
- 1 tomato
- 0.25 onion
- 3 garlic cloves
- 1 cup apple cider vinegar
- 1 serving white rice
- 1 serving cebolla
- 1 serving cilantro
- 1 serving lime
- 1 serving salsa
- 2 charred tortillas
Equipment
potblenderstrainertongs
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