- 2 tablespoons vegetable oil
- 1 small white onion, chopped
- 2 cloves garlic, roughly chopped
- 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
- 1 cup chicken broth, preferably organic
- Salt and freshly ground black pepper
- 1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly
- 12 corn tortillas, warmed
- Lime wedges, for serving
DirectionsWatch how to make this recipe
Preheat the oven to 375 degrees F.
Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.
Preheat a grill or large grill pan over medium-high heat.
Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.
Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy of Marcela Valladolid
Recipe courtesy of Bobby Flay