Ingredients
- One 8-pound chicken cut into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs)
- 2 cloves garlic, peeled
- 1/2 medium white onion
- 2 teaspoons salt
- 1 pound Roma tomatoes, halved
- 1/2 large onion, halved
- 1/4 head garlic, peel intact, wrapped in foil
- Olive oil, for drizzling
- 1 cup plus 4 tablespoons lard
- 4 ounces chile negro, seeded and deveined
- 4 ounces guajillo chile, seeded and deveined
- 1 stale tortilla
- 1/4 bolillo roll
- 3/4 cup unsalted peanuts
- 3/4 cup pumpkin seeds
- 3/4 cup sesame seeds, plus more for serving
- 1/4 cup blanched almonds
- 1/4 cup raisins
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 3 coriander seeds
- 3 whole black peppercorns
- 1/4 cinnamon stick
- 4 ounces tomatillos, husked and halved
- 2 tablespoons salt
- Freshly ground black pepper
- 3 tablespoon sugar, plus more for serving, optional
- 1 1/2 disks Mexican chocolate, chopped
- Mexican crema, for serving
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