Barbacoa-Style Spicy Chicken

Name: Barbacoa-Style Spicy Chicken
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 1 whole chicken, cut into pieces; 4 dried guajillo chiles; 4 dried ancho chiles; 7 avocado leaves; 4 bay leaves; 1/4 onion or 1 small onion; 1 sprig thyme; 6 whole black peppercorns; 3 whole cloves; 2 hoja santa (acuyo) leaves; 1 bitter orange or 1 tablespoon vinegar; 3 garlic cloves; Salt, to taste; 4 tablespoons pork lard

Sid Maldonado @yendisver

Veracruz, México

My Aunt Guille taught me this recipe; it tastes delicious.

Sid Maldonado @yendisver

Veracruz, México

My Aunt Guille taught me this recipe; it tastes delicious.

Saved

Ingredients

1 hour or less

Serves 8 servings

1whole chicken, cut into pieces
4dried guajillo chiles
4dried ancho chiles
7avocado leaves
4bay leaves
1/4onion or 1 small onion
1 sprigthyme
6whole black peppercorns
3whole cloves
2hoja santa (acuyo) leaves
1bitter orange or 1 tablespoon vinegar
3garlic cloves
Salt, to taste
4 tablespoonspork lard

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Steps

1 hour or less

1

Marinate the raw chicken with 1 tablespoon vinegar or juice from 1 bitter orange, ground black pepper, salt, and garlic. Set aside.
2

Remove the seeds and veins from the chiles, then soften them in a little hot water. Set aside.
3

In a pot, heat the lard over medium heat and sear the chicken pieces (they won't be fully cooked at this stage).
4

Blend all the ingredients except for 3 avocado leaves and the hoja santa. Add these reserved leaves to the pot once the mixture starts to boil to infuse flavor.
5

Serve with white rice if desired.