Pollo en Barbacoa

This is a versatile dish.  The chicken can be swapped out for another other braising meat. I serve with rice and/or beans. 

Ingredients

• 5 Guajillo chiles 
• 5 Pasilla Chiles 
• 1 Onion, chopped
• 10 Garlic cloves, peeled
• 1/4 Tsp Black Peppercorns
• 3 Whole Cloves
• 1 Stick Cinnamon
• 1 Tbsp dried Oregano
• 1 Can Diced Tomatoes
• 1/2 Bottle Tomatillo salsa
• 1 Tbsp Kosher Salt
• 10 Avocado Leaves
• Chicken Thighs & Legs

Mise en Place

Deseed the dried chiles and chop into smaller pieces.  Let chiles soak in boiling water (or stock) for 20 minutes.  The soaking liquid is good for making beans in while Barbacoa is cooking.

Chop onion and peal garlic.

Preheat oven to 375 F.

Method

Quickly sweat onions and garlic in a pan.  Add other spices.  Add soaked chiles to blender with all of the other ingredients except of the avocado leaves and chicken.  Puree into sauce.  

Add sauce to Dutch oven.  Arrange chicken and avocado leaves in the sauce.  Cover and bake in oven for at least an hour.