Step 1

Cut the stems off the guajillos and cut lengthwise.

Step 2

Remove all the seeds and veins from the inside.

Step 3

Repeat with all the dried chiles.

Step 4

Boil 4 cups water.

Step 5

Turn heat off and add the chiles.

Step 6

Cover and let sit for 7 minutes, or until pliable.

Step 7

Discard the water.

Step 8

Add the rehydrated chiles, onion, garlic, cumin, salt, and 2 cups water.

Step 9

Blend until smooth.

Step 10

Set aside until ready to use.

Step 11

Rinse the chicken and pat it dry with a paper towel.

Step 12

Season with salt and pepper.

Step 13

Heat olive oil in a large stock pot.

Step 14

Sear the chicken on all sides.

Step 15

About 4-5 minutes on all sides.

Step 16

Do not overcrowd the pot, or it will not sear properly.

Step 17

Place a strainer above the pot.

Step 18

Using a cooking spoon, strain the sauce into the pot.

Step 19

Discard any remaining bits.

Step 20

Add 1 cup water, bouillon, and calabacitas.

Step 21

Mix as best as you can.

Step 22

Cover and cook for 30 minutes, or until chicken is ready.

Step 23

Serve and enjoy!