← Nouns Cooking · Mexican

Ingredients

• 1.2 kg chicken pieces (thighs and drumsticks)
• ½ white onion
• 2 cloves Garlic
• 1.5 l Water
• 2 tsp salt, plus more to taste
• 5 dried guajillo (or chilhuacle amarillo) chillies, stemmed and seeded
• 2 dried chiles de árbol or costeño chillies, stemmed
• 250 g Tomatillos, husked
• 1 Tomato
• 2 cloves Garlic
• 3 whole cloves
• 4 allspice berries
• ¼ tsp Cumin seeds
• 1 tsp dried Mexican oregano
• 80 g Masa harina
• 2 tbsp lard or oil
• 300 g small waxy potatoes, halved
• 1 chayote or courgette, cut into wedges
• 150 g Green beans, cut into 4 cm lengths
• 1 bunch coriander (or a few hoja santa leaves) (optional)

Method

1. Put the chicken, onion, garlic, water and salt in a large pot, bring to a simmer and skim. Cook gently for 30 min, until the chicken is just cooked (75°C / 165°F). Lift out the chicken and keep the broth.
2. Simmer the potatoes in the broth for 10 min, add the chayote and green beans and cook for 5 min more, until just tender. Scoop the vegetables out.
3. Meanwhile toast the chillies in a dry pan over medium heat for 20–30 seconds per side, until fragrant, then soak in hot water for 15 min. Char the tomatillos and tomato in the same pan for 8–10 min, turning, until blackened in spots and soft.
4. Blend the drained chillies, tomatillos, tomato, garlic, cloves, allspice, cumin and oregano with 250 ml of the broth until very smooth. Strain if you like a silky sauce.
5. Heat the lard in the pot over medium-high heat, pour in the purée (it will spit) and fry, stirring, for 5–6 min, until it darkens and thickens. Add 1 litre of broth.
6. Whisk the masa harina with 250 ml of broth until smooth, then whisk it into the pot. Simmer for 10–15 min, stirring often, until it thickens to a light gravy that coats a spoon.
7. Return the chicken and vegetables, add the coriander or hoja santa and simmer for 5 min. Taste for salt and serve in bowls with warm tortillas.

Tips

• Real chilhuacle amarillo chillies are rare outside Oaxaca; guajillos give a very close colour and gentle heat.
• If it thickens too much as it stands, loosen with more broth: it should stay pourable.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexico in My Kitchen