Chicken Fajitas

• 4 roma tomatoes
• 4 guajillo chiles (also known as chile cascabel ancho)
• 1/2 medium white onion
• 2 cloves of garlic
• 1 tbsp. brown sugar
• 1/4 cup white vinegar
• 4. tbsp. cooking oil
• 1 tsp. salt

1. Toast the chiles in a dry medium hot pan for about 30 seconds per side until they are fragrant and pliable.
2. When the chiles are cool to the touch, remove the seeds and stems and discard.
3. Place the toasted chiles in a pan and just barely cover with water.
4. Bring to a boil the turn off the heat. Allow the chiles to soak for 15 minutes.
5. Roughly chop the tomatoes and onion.
6. In a preheated skillet with 3 tbsp. of cooking oil blacken the tomato, onion and garlic.
7. To the blender add the reconstituted chiles, tomato, onion garlic and 1/4 cup of the soaking liquid.
8. Blend until smooth, about 1 minute.
9. Preheat a skillet with 4 tbsp. cooking oil then pour the blended mixture into the skillet.
10. Add the vinegar and the sugar. Stir to incorporate.
11. Cook until most of the liquid has evaporated from the adobo and it forms peaks when you pass a spoon through it.
12. Allow it to rest for 2 hours while the chicken is marinating.

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