My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat.
The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it. The magic of the molcajete, a pre-Hispanic mortar and pestle, is its ability to extract oils in a way the blades of a food processor can’t. With the molcajete, flavors are deeper and richer, and the texture is superior as well.
