Entree: Mexico – Guerrero – Chilatequile (Guerrero-style chicken stew in a chile and cacao-flavored masa-thickened broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 6 cups (1.4 L) chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, chopped, about 6 oz (170 g)
- 3 garlic cloves, minced
- 2 dried ancho chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 2 roma tomatoes, about 4 oz (115 g) each, charred and peeled
- 1 tbsp (6 g) unsweetened cocoa powder
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1/2 cup (60 g) masa harina
- 1 1/2 cups (360 ml) warm water (for masa slurry and rehydrating)
- 1 tbsp (15 ml) vegetable oil or reserved chile oil for sautéing (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving
- 8 corn tortillas, warmed, for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Season the chicken thighs with salt and pepper and brown on both sides until golden, about 5–6 minutes per side. Remove and set aside.
2. In the same pan reduce heat to medium and add the chopped onion; sauté until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Meanwhile, toast the dried chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds per side), then place them in 1/2 cup (120 ml) warm water to soften, about 10 minutes.
4. Char the roma tomatoes directly over a gas flame or in a hot skillet until blackened on the skins; place in a bowl to steam for a minute, then peel.
5. Transfer the softened chiles (reserve the soaking liquid), charred tomatoes, toasted onion and garlic to a blender. Add the unsweetened cocoa powder, ground cumin and 1/4 cup (60 ml) of the reserved chile-soaking liquid; blend to a smooth sauce, adding more soaking liquid as needed to achieve a pourable consistency.
6. Return the chicken to the pot, pour in the blended chile-cacao sauce and add the chicken stock and bay leaf. Bring to a gentle simmer, cover and cook until the chicken is tender, about 30–35 minutes.
7. While the stew simmers, whisk the masa harina into 1 cup (240 ml) warm water until smooth to make a slurry. Once the chicken is tender, gradually whisk the masa slurry into the simmering stew to thicken, about 5–10 minutes, stirring to avoid lumps. Simmer until the broth has a velvety body and the masa is cooked through.
8. Taste and adjust seasoning with salt and pepper. If the stew is too thick, add a little hot water or stock to reach desired consistency.
9. Serve hot in bowls, garnished with chopped cilantro and lime wedges, with warmed corn tortillas on the side.