Ingredients per serving


Prepare the Chile Paste

Prepare the Meat Rub

Cook the Meat

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

To serve

  • Chopped cilantro 1.0 cup
  • Avocados, mashed 4.0 each
  • Limes, cut into wedges 2.0 each

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



  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 2 cups 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 and Knorr® CALDO DE POLLO together.
    • Rub the meat well with the mixture. Coat the meat with half the chile paste.
    • 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 350°F.
    • 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 avocados.
    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.