Pollo in Guajillo

This grilled chicken has gotten me through so many long days working at Guelaguetza. There were times when I ate it for lunch every day, sometimes with a big salad, sometimes with homestyle french fries, or with rice, beans, and tortillas. It tastes great any way you eat it and it reheats beautifully. This is a solid recipe to make on a Sunday and eat throughout the week. I purposely did not soak the chiles, in order to create a rustic marinade that has more texture; the flavor of burnt chi