Comal-Charred Chicken with Squash, Tomatoes, and Warm Tortillas

Pasilla-rubbed chicken thighs char on a hot comal beside blistered squash and tomatoes, served with warm tortillas and lime. It recalls the smoke, wrinkled chiles, and green squash of Tlatelolco’s food quarter in Cacao Foam on Market Stones.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 pounds boneless chicken thighs
• 1 pound butternut squash
• 6 roma tomatoes
• 1 white onion
• 4 garlic cloves
• 1 dried pasilla chile
• 8 fresh corn tortillas
• 1 lime
• 1 1/2 tsp salt
• 1 tsp ground cumin

Instructions

1. 1Toast pasilla chile on a hot comal, then grind with garlic, cumin and salt into a paste; rub evenly over chicken thighs.
2. 2Cut squash into 1-inch cubes and quarter tomatoes and onion; char all vegetables on the comal until blistered, about 8 minutes.
3. 3Cook seasoned chicken in a large cast-iron skillet over medium-high heat for 6-7 minutes per side until charred and cooked through.
4. 4Warm tortillas on the comal, then serve chicken sliced with charred squash, tomatoes, onions, lime wedges, and tortillas.