- 4 (1 ounce total) dried guajillo chiles, stemmed and torn into several pieces each
- Half a 15-ounce can diced tomatoes in juice (preferable fire-roasted), drained
- ½ small white onion, cut into 4 pieces
- 2 garlic cloves, peeled and halved
- ¼ teaspoon each ground cumin, allspice and cinnamon, preferable Mexican canela
- 1 teaspoon dried oregano, preferably Mexican
- 4 cups chicken broth
- 2 tablespoons vegetable or olive oil
- 1 tablespoon powdered masa harina (Mexican corn “flour” for making tortillas – look for it in well-stocked groceries)
- 4 (1 pound total) boneless, skinless chicken thighs, cut into 1-inch cubes
- 6 ounces green beans, tops and tails broken off and cut into 2-inch pieces (you need about 2 cups)
- 2 large (1 pound total) chayotes, peeled (if you wish), pitted and cut into 1-inch cubes OR 4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, peeled (if you wish) and cut into 1-inch cubes
- Salt
- 1 to 2 fresh hoja santa leaves, torn into 1-inch pieces OR ½ cup (or more) roughly chopped cilantro
- In a blender jar, combine the torn guajillo chiles, tomatoes, onion, garlic, spices, oregano and 1 cup of the chicken broth. Blend until as smooth as possible. (A food processor will work, but it won’t completely puree the chile.)
- In a medium-large (4- to 6- quart) heavy pot, heat the oil over medium-high. Set a medium-mesh strainer over the top and pour in the chile mixture; press the mixture through the strainer into the hot oil. Cook, stirring, until the mixture is reduced to the consistency of tomato paste, about 5 minutes.
- Whisk the masa harina into the remaining 3 cups broth, then pour into the cooked chile mixture. Whisk until the sauce comes to a boil and thickens to the consistency of a light cream soup. Reduce the heat to medium-low. Add the chicken, green beans, chayote or potatoes and 1 teaspoon salt. Simmer gently, stirring regularly, for about 20 minutes, until all the chicken and vegetables are tender.
- Add the hoja santa or cilantro, then taste and season with salt, usually between ½ and 1 teaspoon, depending on the saltiness of your chicken broth, and serve.