2 dried ancho chiles
3 pounds boneless, skinless chicken thighs
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2 fresh chipotle peppers
¼ medium onion
2 cloves garlic, smashed
1 teaspoon ground cumin
1 teaspoon oregano
Shake of red pepper flakes
Oil, for cooking
Soak the dried chiles in boiling water 4 to 5 minutes to re-hydrate. Drain, and discard water.
Rinse the chicken thighs and toss them into a plastic container.
Chop the onion, garlic, chipotle and ancho peppers and add to the container along with the cumin, oregano and red pepper flakes. Seal the container and put in the fridge for 1 day.
Once the chicken has absorbed all the spicy flavors, it's time to fry it up. Add oil to a hot pan, brown the chicken, stirring occasionally, until no longer pink, about 20 minutes.
Top with avocado slices, cheese, sour cream and/or salsa and serve with Spanish rice and beans.
Serves four to six.