Courtesy of Dona Gloria Casarin de Vallejo

Ingredients

• 1 large chicken cut into serving size pieces
• 1 cup water or chicken broth
• 1/4 cup or to taste large dried chilitepin chiles (or substitute other dried chile)*
• 1/4 cup mild cider vinegar
• 2 tablespoons lard or butter
• 3 large garlic cloves, finely chopped
• juice of two oranges
• 2 vanilla beans, split open
• salt and pepper to taste

Place the chicken and water into a large heavy pot. Bring to a boil, then cook, uncovered until the water has evaporated and the chicken is cooking in its fat (about 20 minutes for a supermarket chicken). Continue cooking until the skin is lightly browned on all sides.

Once the chicken is cooking, place chiles in a heavy skillet over low heat. Toast, stirring constantly, for about 10 — 15 minutes. They should be slightly darkened, but not burned. Let cool slightly, then grind to a fine powder.

After chicken is browned, remove excess fat, then return to heat. Sprinkle chiles, salt and pepper over the chicken, turning to coat evenly. Add vinegar, lard or butter, garlic, orange juice and vanilla bean, and cook until the vinegar has mellowed and chicken is well cooked.

Serve with rice, beans, tomatoes and tortillas

* You can use pre-ground Mexican chile or cayenne.

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