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.