1 fryer chicken, cut into 8 pieces
10 guajillo chiles, stems removed
2 chipotle chiles, stems removed
1/2 yellow onion, rough chopped
4 tablespoons garlic, minced
2 tablespoons oregano, dry
2 tablespoons cumin, ground
2 tablespoons kosher salt
2 tablespoons black pepper, course ground
Heat saute pan and toast chiles until they turn darker red in color and little wisps of smoke appear. Place chiles in a sauce pan and add water to cover. Bring to a boil and simmer (about 15 minutes) until chiles are soft. Drain chiles and reserve liquid.
Puree chiles in blender with onion and garlic, adding cooking liquid as needed. Strain through fine wire mesh strainer and add remaining ingredients except chicken. Mix well and marinate chicken in spice paste for 1-2 hours.
Roast chicken at 375 degrees for 30 minutes or until an internal temperature of 165 is reached.
2916 Hennepin Av. S.
Minneapolis, MN 55408