Ancho Chile Braised Chicken with Fresh Corn Tortillas and Squash

Chicken thighs braise tender in toasted ancho-guajillo chile sauce with sweet squash, served with warm fresh corn tortillas. As Ash Water on the Maize remembers, alkali ash water once softened overnight maize for the metate and comal of a Valley of Mexico hearth.

Serves 4

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Ingredients

• 6 bone-in chicken thighs
• 4 dried ancho chiles
• 2 guajillo chiles
• 3 roma tomatoes
• 4 garlic cloves
• 1 white onion
• 1 lb butternut squash
• 12 fresh corn tortillas
• 1 tsp dried epazote
• 1 lime
• 2 tsp kosher salt

Instructions

1. 1Toast ancho and guajillo chiles in a dry skillet 1 minute per side until fragrant. Remove stems and seeds, cover with hot water, and soak 15 minutes. Drain and blend with roasted tomatoes, garlic cloves, half the onion, and soaking liquid until smooth.
2. 2Season chicken with salt. In a large pot over medium heat, sear chicken skin-side down 5 minutes until golden. Remove and set aside. Add remaining chopped onion and garlic; cook 3 minutes.
3. 3Return chicken to pot. Pour in chile sauce, add epazote and water. Bring to a simmer, cover, and cook 25 minutes. Add cubed butternut squash and continue simmering uncovered 15 minutes until chicken is tender and squash is soft.
4. 4Warm fresh corn tortillas on a comal. Serve braised chicken and squash in shallow bowls with plenty of sauce, tortillas on the side, and lime wedges for squeezing.