This is now one of my favorite recipes as of yet. It is really simple to make, and you basically end up making a killer enchilada sauce and chicken at the same with the same pot. I made enchiladas with this same recipe the next day. Pair it with some fresh rice and beans. I will do a post on making black beans soon.
Here is the recipe for 4 good servings:
- 5 chicken thighs
- 3 dried Pasilla Ancho Chilies
- 2 dried Chili Californias
- 2 fresh Chili Californias or Pasillas
- 1/4 cup apple cider vinegar
- 2 Roma tomatoes
- 4 cloves of garlic
- salt and pepper
- Rough chop peppers, tomato, and garlic. Put everything in a big pot and cover with 2-3 cups of water and bring to a boil. Immediately turn to medium low so it slightly boils, but not violently. Cook for 30 minutes.
- Remove chicken. Shred it with 2 forks.
- Blend everything left in the pot with an immersion blender (or counter top blender). Strain sauce back into the pot.
- Put sauce back on low to reduce down. About 30-40 minutes. It will turn from a bit spicy and tangy, to more mellow and chocolaty. Time makes a huge difference. Your just gonna have to slow down and let it cook more.
- Don’t forget to add salt. Then taste. Then add more salt if it needs it. Add a little at a time until it tastes good.
- From here you can do one of two things. You can use the sauce as an enchilada sauce or you can combine the chicken with the sauce like I did in the photo. I did both, and I actually liked the combined version without a tortilla better. And it was better the next day.
Here is the magic ingredient. You can find these dried chillies at any Mexican supermarket or in the spice aisle of most supermarkets.
