Pollo Asado

  • 3 dried guajillo chiles
  • 2 dried chipotle chiles
  • 1 small can diced green chiles
  • juice of 1 orange
  • juice of 3 limes
  • 1/4 cup olive oil
  • garlic
  • salt

Rehydrate the dried chiles in boiling water, discarding the soaking liquid.

Puree everything in a blender until well blended.

Marinate chicken; marinades don’t really penetrate meat and this one is quite acidic so you shouldn’t let it sit for more than a couple of hours. Fifteen minutes should be plenty.

Cook chicken until it’s done; grilling is traditional, but you can also get decent char under a broiler. Cooking time will depend on the cut of chicken (I used boneless skinless chicken thighs because chicken breast is an abomination) and the cooking method.