Peachy the Magazine September October 2015 | Page 77

FOOD + ENTERTAINING

4 dried ancho chilies (about 2 ounces),
wiped clean, stemmed and seeded
4 dried guajillo chilies (about 1 ounce),
wiped clean, stemmed and seeded
½ cup water, plus more for soaking
the chilies
2 teaspoons finely chopped peeled
ginger (from one 3-inch piece)
1½ teaspoons kosher salt, plus more
as needed
¾ teaspoon ground cumin
¼ teaspoon freshly ground black
pepper
2 pounds boneless, skinless chicken
thighs, chicken tenders or a mixture
of both
2 tablespoons vegetable oil
For serving:

Warm corn or flour tortillas
Diced avocado (optional)
Roasted tomato salsa (optional)
Chopped fresh cilantro leaves (optional)
Lime wedges (optional)
Finely chopped white onion (optional)
Pickled jalapeños

Place the chilies in a large bowl, add
enough water to cover and let them
soak until softened, about 30 minutes.
Drain and discard the soaking water.
Wipe out the bowl and set it aside.
Place the drained chilies in a blender.
Add the measured water, ginger,
measured salt, cumin and pepper
and blend until smooth, stopping and
scraping down the pitcher with a rubber spatula as needed, about 1 minute.
(The mixture will be thick—don’t add
extra water.)
Place the chicken in the reserved large
bowl, add the chili purée, and, using
your hands, rub it into the chicken until
evenly coated. At this point you can
cook the chicken right away, or cover
and refrigerate it for up to 24 hours.
When ready to cook, heat a grill pan or
outdoor grill to medium (about 350°F
to 450°F). Brush the grates with the
vegetable oil, place the chicken on the
grill and season with salt. Cook for 8 to
10 minutes, flip, season with salt and
continue to grill until cooked through,
about 8 to 10 minutes more.
Transfer to a cutting board and let sit
until cool enough to handle, about 5
minutes. Chop into bite-sized pieces
and serve with the tortillas and your
choice of garnishes.
SEPTEMBER OCTOBER 2015

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