Chicken with Tiny Dried Chiles from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Throughout Mexico, every region has its variety of miniature chiles, usually used dried. They tend to be among the hottest of chiles. So I expected real fireworks at Rancho La Unión, a delightful...
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- Kitchen scale
- Measuring cup
Ingredients
- ¼ cup cider vinegar or other mild-flavored vinegar
- 2 tablespoons home-rendered lard or butter
- ½ teaspoon Freshly ground black pepper
- 2 teaspoons salt
- ¼–½ cup (or to taste) large dried chiltepín chiles
- 1 3½-to-4- pound chicken, cut into 6 serving pieces
- 1 cup water
- 2 large garlic cloves, finely chopped
- 1 vanilla bean (optional), split
- Juice of 2 oranges (optional)
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