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

Serves 4

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.