YIELD: 24 portions
24 each chicken halves
Marinade:
8 bottles Tecate beer
1 cup red onion, julienned
2 Tbsps. garlic, chopped
1 tsp. ground cumin
2 Tbsps. Worcestershire sauce
1 cupfresh orange juice
1/2 cup light soy sauce
1 cup cilantro, chopped
1/2 cup fresh lemon juice
1/2 cup tomato paste
1 Tbsp. salt
1 Tbsp. dried oregano
Sauce:
4 each dried Arbol peppers
6 each dried Cascavel peppers
5 each dried Guajillo peppers
10 each ripe tomatoes
2 Tbsps. garlic, chopped
1 1/2 cups onions, finely diced
2 Tbsps. dried oregano
1 tsp. ground cumin
1/2 tsp. cracked black peppercorns
1/2 cup white vinegar
4 cups chicken stock
Salt, to taste
Recipe from Chef de Cuisine Gabriel Gomez, UCLA Medical Center, Los Angeles, CA.