INGREDIENTS
2
Dried Guajillo
2
Dried anchos
4
Dried mushrooms
1 1/2 cups
Boiling water
4 g
Coriander seeds, toasted
4 g
Cumin seeds, toasted
200 g
Chipotle peppers
4 cloves
Garlic
3 g
Cinnamon
12 g
Kosher salt
4 TBs
Chili oil
1 1/2
Boneless, skinless chicken thighs