Pollo en Adobo

Ingredients

• 1.4 kg (3 lb)bone-in chicken pieces
• 6dried guajillo chiles — stemmed and seeded
• 4dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 3 tbspwhite vinegar
• 1cinnamon stick
• 3 tbsplard or neutral oil
• 2 cupschicken broth
• 3potatoes — peeled and quartered
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Start by preparing the chiles. Heat a comal or a dry skillet over medium heat. Once hot, place the 6 dried guajillo chiles and 4 dried ancho chiles on the surface, pressing them gently with a spatula. Toast them for about 10-15 seconds on each side until they become fragrant and slightly puffed. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft.
2. While the chiles are soaking, char the vegetables. Place 4 cloves of garlic (unpeeled) and 1/2 white onion on the same comal or skillet over medium-high heat. Turn them occasionally until they develop a nice char on all sides, which should take about 5-7 minutes. The garlic should be soft, and the onion should have a deep brown color.
3. Once the chiles have softened, drain them and remove the stems and seeds. Add the soaked chiles, charred garlic (peeled), charred onion, 1 tsp Mexican oregano, 1/2 tsp ground cumin, 2 whole cloves, 3 tbsp white vinegar, and 1 cinnamon stick to a blender. Blend until you achieve a smooth paste. If the mixture is too thick or the skins are tough, strain the adobo through a fine mesh sieve to ensure a smooth consistency.
4. In a large pot or Dutch oven, heat 3 tbsp of lard or neutral oil over medium-high heat. Once the oil is hot, add the 1.4 kg (3 lb) bone-in chicken pieces in batches, ensuring not to overcrowd the pot. Brown the chicken on all sides until they develop a golden crust. Remove the chicken from the pot and set aside.
5. Reduce the heat to medium and pour the adobo sauce into the same pot. Let it fry for about 5 minutes, stirring occasionally, until it darkens and the oil begins to separate from the sauce. This step enhances the flavor of the adobo.
6. Return the browned chicken pieces to the pot, nestling them into the adobo. Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Cover the pot and cook for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the sauce has thickened to cling to the chicken.
7. Peel and cut 3 potatoes into large chunks. Add them to the pot during the last 15 minutes of cooking, ensuring they are submerged in the sauce. They are done when they can be easily pierced with a fork.
8. Taste the sauce and adjust with 1 tsp of fine salt or to your preference. Finish the dish with a sprinkle of fresh cilantro and a squeeze of lime juice if desired. Serve the Pollo en Adobo with warm corn tortillas, allowing everyone to enjoy the rich, aromatic flavors.