Ingredients per serving


Prepare the Chile Paste

Prepare the Meat Rub

Cook the Meat

  • Bay leaves 2.0 each
  • Onion, coarsely chopped 1.0 each
  • Garlic, finely diced 6.0 cloves

To Serve

  • Limes, cut into wedges, for garnish 2.0 each
  • Avocado, mashed 4.0 each
  • Cilantro, chopped, for garnish 50.0 g

Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja regio.



  1. Prepare the Chile Paste

    • Toast the chiles on a hot griddle or skillet over medium heat until browned, not burned.
    • Remove the seeds and veins, then place the chiles in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 500 ml of chile rehydration water.
    • Process chiles, water, vinegar and Knorr® Professional Liquid Concentrated Chicken Flavor Base in a blender to make a smooth paste.
  2. Prepare the Meat Rub

    • In a small bowl, mix the salt, pepper, cloves, oregano, cumin, cinnamon, thyme andStafford® BLUE LABEL Chicken Broth Base together.
    • Rub the meat well with the mixture. Coat the meat with half the chili paste (70g).
    • Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.
  3. Cook the Meat

    • Add the coarsely chopped onion, bay leaves, and diced garlic to a roasting pan.
    • Add the chicken and remaining chile paste to the roasting pan, cover tightly with foil, and bake for 2 hours at 175°C
    • Remove the chicken from the oven.
  4. To Serve

    • Pull the chicken meat off the bone. Mix shredded chicken with the cooking sauce and serve in tacos or tostadas garnished with cilantro, lime and mashed avocado.
    Note: Chicken can be served cut into larger pieces with its flavorful juices as the sauce. Remaining sauce can also be thinned out with broth and served on the side.
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