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Milk Street Recipe

Red Chili Chicken (Adobado)

1 hour 45 minutes 30 minutes active

Toasting and coarsely grinding the dried chilies before rehydrating them meant we could use less water, giving the resulting chili paste deeper flavor. We liked the earthy, fruity flavor of ancho chilies best, but pasilla, guajillo and pulla varieties worked, too. If you prefer a milder heat, remove the seeds after stemming the chilies. To warm tortillas, wrap them in foil and place in the warm oven while the chicken rests, or toast them over the open flame of a gas burner until charred at the edges.

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