Pollo en Adobo (Chicken in Guajillo Chilli and Tomato Sauce)

• 1 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Olive oil
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 4 medium Tomato, ripe
• 1 tbsp Apple cider vinegar
• 2 Bay leaves
• 500 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 8 Chicken thighs, bone-in, skin-on
• 8 Corn tortillas
• 2 Lime

1. Peel and roughly chop the onion, and peel the garlic. Heat the olive oil in a saucepan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden. Add the garlic and cook for 1 minute until fragrant.
2. Stir in the guajillo chilli powder, cumin and oregano for 30 seconds. Add the tomatoes, water, bay leaves, remaining salt and the black pepper, then bring to a simmer. Cook for 10 minutes until the tomatoes are very soft.
3. Remove and discard the bay leaves, then blend the sauce until completely smooth. Stir in the apple cider vinegar. Return the sauce to the pan and simmer for 5 to 8 minutes until glossy and thick enough to coat the back of a spoon.
4. Meanwhile, season the chicken thighs lightly with a little extra salt if needed. Heat a large frying pan over medium-high heat and brown the thighs, skin-side down first, for 4 to 5 minutes, then turn and cook 2 minutes more. Pour off excess fat if there is a lot.
5. Pour the adobo sauce over the chicken, reduce the heat to low, cover and simmer for 18 to 22 minutes until the chicken is cooked through and tender. Turn the thighs once or twice so they stay well coated. Taste and adjust seasoning with a little more salt if needed.
6. Warm the corn tortillas in a dry frying pan for 20 to 30 seconds per side until pliable. Cut the limes into wedges. Serve the chicken with plenty of sauce, tortillas, and a squeeze of lime.

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