Recipes

Enchilada Sauce

This batch makes about 2–3 cups, perfect for 4 servings of chilaquiles.

Ingredients:
8 tomatillos, husked
2 yellow onions, peeled and quartered
1 carrot, peeled and rough chopped
3 jalapeños, stemmed
8 dried ancho chilies, stemmed and seeded
8 dried guajillo chilies, stemmed and seeded
8 garlic cloves
1¼ cups beef or vegetable stock
⅓ cup neutral oil (like canola or vegetable)
⅓ cup sugar
⅓ cup white vinegar
⅓ cup lime juice (fresh is best)
2 teaspoons kosher salt

Instructions:
Preheat your oven to 450°F (232°C).

Roast tomatillos, onions, carrots, and jalapeños until softened and slightly browned— 15-20 minutes.

Sauté the garlic and chilies in a little of the oil over medium heat until fragrant (don’t burn the garlic).

Blend all ingredients until smooth.

Strain through a fine mesh sieve or chinois for an ultra-smooth sauce.

Use immediately or store up to a week in the refrigerator; or go big and make enough to freeze for later! However you use it, don't forget Chubby Ben's!

Achiote Marinade

This small-batch version makes enough to marinate about 8–10 pounds of chicken—perfect for meal prep, family dinners, or a weekend barbecue.

Ingredients:
1 cup Achiote Paste
½ cup Lime Juice
½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
¼ cup Oregano, fresh
¼ cup Garlic, rough chopped
¼ cup Ground Cumin
Salt and Black Pepper to taste

Instructions:
Blend all ingredients.
Use immediately, or refrigerate for up to 1 week.

Instructions:
Choose your cuts: Boneless thighs, drumsticks, or split breasts all take well to this marinade (as do pork shoulder or shrimp!)

Marinate in a non-reactive container or resealable bag with enough marinade to coat completely.

4–6 hours is ideal for cuts like thighs or drumsticks.

Overnight will give deeper flavor, especially for bone-in pieces.

Grill, roast, or pan-sear until cooked through (internal temp of 165°F / 74°C).

Serve hot, garnished with lime and cilantro—or slice and use for tacos, tortas, burrito bowls, or salads.