This is my "go to" recipe, and I'll be making it in the morning for company tomorrow night. Lately, I've been making this in the crockpot instead of the stovetop and I think it is even better that way.
Pollo con Salsa Roja y Chorizo (Chicken with Red Chile Sauce and Sausage)
6 chicken drumsticks and 6 thighs, skinned
2 tbs oil
½ pound ground fresh chorizo (or buy fresh chorizo links and remove the casings)
Salsa roja (recipe follows, but you can also use a large can of enchilada sauce)
6 dried chiles guajillo (long and dark red, smooth skin)
3 dried chiles ancho or pasilla (shorter and darker- wrinkled skin)
3 or 4 roma tomatoes (or a medium can of diced tomatoes)
2 cloves garlic
1 and ½ cups chicken broth
2 TBS corn oil
salt to taste
Since the chiles guajillo are hotter than the chiles ancho, you may want to modify the mix if you want milder sauce. Remove the stems, seeds and membranes and soak in hot water for 20 minutes. Meanwhile, peel the tomatoes*, garlic and onion and cut into pieces.
Drain the chiles and transfer to a blender. Add the peeled tomatoes, onion,, garlic and broth and puree.
Heat the oil in a saucepan and add the pureed sauce. Stir a bit to let it bloom. Simmer for 10 minutes over low heat and add salt to taste.
Using a heavy, deep frying pan with sides at least 3 “ high, brown the chicken well in the oil in two batches, remove from pan and set aside. Add chorizo and sauté for a few minutes. Drain excess oil and add 1 cup of the sauce. Mix well, then add chicken pieces and cover with the remaining sauce. Bring to a simmer, and then cook for about 60-75 minutes.
To serve, let the tender chicken literally fall off the bone into a hot, fresh soft corn tortilla. Roll it up and enjoy. Garnish with chopped avocado, onion, radish or cheese if you want. You could serve this with Mexicana rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
*This is easy if you dip them in boiling water for a few minutes, the skins just peel off. You can also use canned, diced tomatoes,