Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial