Mexican Chicken with Red Chile Sauce

This is a traditional Mexican chicken dish with flavor and spices to boot. Sure to be remembered by all food lovers.

Ingredients:

3 dried ancho chilies
3 roma tomatoes
6 dried guajillo chilies
1/4 onion, chopped
2 cloves garlic
1/4 cup corn oil, divided
1 1/2 cups chicken broth
Salt to taste
1/2 pound chorizo sausage, crumbled
6 skinless chicken legs, separated into thighs and drumsticks

Preparation:

Soak the ancho and guajillo chilies in hot water (after removing the stems and seeds) for 15 minutes to soften them up completely.

Boil water in a cooking pan and drop the tomatoes into it. Continue to cook the tomatoes until the skin peels off, which should take less than a minute in boiling water.

Once the skin starts to come off the tomatoes, transfer them into cold water until the tomatoes no longer continue cooking inside. Then peel off the skins.

Place the softened chilies, peeled tomatoes, garlic, onions and chicken broth into a blender and make them into a smooth paste.

Heat half the amount of corn oil in a pan and add the chili paste from the blender. Continue stirring the paste after adding salt on low heat for 10 minutes.

Next, heat the chicken legs and chorizo sausage to brown separately in a skillet.

Add the browned chicken legs and chorizo sausages to the chili paste. Simmer over low heat and continue to cook until they are soft and tender.