Guajillo Braised Chicken Recipe

Prep chiles and aromatics

Remove stems and seeds from the guajillo (and ancho, if using) chiles. Place chiles in a heatproof bowl and pour 2 cups of just-boiled water over them. Let soak 15–20 minutes until softened. Meanwhile, roughly chop the onion and tomato and peel the garlic cloves.

Make chile puree

Drain chiles, reserving about 1/4 cup of the soaking liquid. In a blender combine softened chiles, reserved soaking liquid (or water), tomato, half the onion (about 1/2 cup), garlic, ground cumin, oregano and a pinch of salt. Blend until very smooth. If too thick, add up to 2 tablespoons more of the reserved liquid or water. Taste and adjust salt.

Brown the chicken

Pat the chicken thighs dry and season both sides with 1 1/2 tsp salt and 1/2 tsp black pepper. In a heavy Dutch oven or deep skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken skin-side down until deep golden, 5–7 minutes. Flip and brown other side 3 minutes. Transfer browned chicken to a plate and set aside.

Build the braise

Reduce heat to medium. Add remaining chopped onion to the pot and sauté 3–4 minutes until translucent, scraping up browned bits. Pour in the guajillo-tomato puree and cook, stirring, 2–3 minutes to reduce and deepen flavor. Add chicken stock, bay leaf and return the browned chicken to the pot, skin-side up so it remains partially exposed to the sauce. Bring to a gentle simmer.

Braise

Cover the pot partially (lid slightly ajar) and simmer gently for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and tender. Spoon sauce over the chicken occasionally. If sauce is too thin, remove chicken when done and boil sauce to reduce for a few minutes; if too thick, add up to 1/2 cup stock or water.

Finish

Taste the sauce and adjust seasoning with remaining 1/2 tsp salt and lime juice. Sprinkle chopped cilantro over the chicken before serving.

Combine shredded green and red cabbage and grated carrot in a large bowl.

In a small bowl whisk together lime juice, lime zest, mayonnaise, sour cream (or crema), salt and pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat evenly. Fold in crumbled cotija cheese and chopped cilantro, reserving a small sprinkle of cotija for garnish. Chill 10–15 minutes to let flavors meld, then taste and adjust salt or lime as needed.

In a small heatproof bowl combine mayonnaise, minced chipotle, adobo sauce (if using), lime juice, olive oil and salt. Mix until smooth.

To 'melt' slightly for a drizzle: warm gently in the microwave for 10–15 seconds or place bowl over a pan of barely simmering water for 20–30 seconds, stirring once, until slightly loosened but not hot. Alternatively, use at room temperature if you prefer a thicker mayo. Taste and adjust heat or salt.