This dish is a holiday tradition for our family. We make it every year for our Christmas dinner. The adobo rub is full of warm spices and it is great on turkey, too. I remember my grandma used to make it, then my mom made it, and now I make it for my family.
In a comal or large cast-iron skillet over medium heat, toast each of the following ingredients separately for 5 to 7 minutes until evenly toasted: garlic, onion, black peppercorns, cloves, cinnamon, and oregano.
In a molcajete or mini-chopper or food processor, grind the garlic, onion, peppercorns, cloves, cinnamon, and oregano as best as you can until finely ground.
In a small pot over medium heat, combine the tomatoes, tomatillos, and
In a blender, combine the softened chiles, cooked tomatoes and tomatillos, the ground onion, garlic, and spices, and the salt. Blend until completely smooth.
Put the chicken in a 5-quart (
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