Jazmin is a native of Guerrero. She learned this classic recipe from her mom, Esperanza.
one chicken (cut into pieces)
2-3 cloves of garlic
2 chiles Serranos
2 cloves of garlic
1 teaspoon of powdered cumin
1 pinch of powdered oregano
salt and pepper to taste
In Jazmin’s words:
Cut the chicken into pieces.
Salt the chicken and put the pieces in a pot with water. Add 2-3 cloves of garlic and a hunk of onion. Cook at a low temperature until the chicken is about half-way done. Take the chicken out of the pot and put the pieces into a bowl, without any of the juice. Reserve juice for later.
Meanwhile, in a molcajete blend the rest of your garlic and your spices. In Mexico everyone has the rock, but if you don’t have a molcajete, use the blender. It’s always good to add to 2 chiles Serrano or one of the smaller green ones. If people don’t like picante, they don’t need to add chile. Once you have a paste, add your tomatoes and grind them into the chile garlic paste.
When the chicken is ready, heat a pan. Add oil to the pan, and then add a piece of onion. Once the onion is frying, put the chicken in the pan. Move the chicken around the pan, stirring and flipping gently. When you see that it’s golden, add the tomato sauce directly, along with 12-16 ounces of the broth, depending on how thick you want your sauce. Continue cooking over medium-low heat until the chicken is done.
Serve with rice, beans, and fresh tortillas.