1. Prepare the Chiles

Lightly toast the de-stemmed and de-seeded guajillo and puya chiles on a dry skillet (comal) over medium heat for about 30-60 seconds per side, until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and pliable.

2. Make the Mojo de Ajo Marinade

Drain the rehydrated chiles and place them in a blender. Add the garlic cloves, onion, apple cider vinegar, water, oregano, cumin seeds, and cloves. Blend until you have a completely smooth, thick sauce. Season generously with salt and pepper.

3. Marinate the Chicken

Place the chicken pieces in a large, non-reactive bowl. Pour the mojo de ajo marinade over the chicken, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.

4. Cook the Potatoes

While the chicken marinates, melt the lard or heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the potato wedges and fry, turning occasionally, for about 15-20 minutes until they are golden brown and cooked through. Use a slotted spoon to remove the potatoes from the skillet, leaving the flavorful lard behind. Set the potatoes aside and keep warm.

5. Fry the Chicken

Scrape most of the excess marinade off the chicken pieces (this prevents the sauce from burning in the hot lard). Carefully place the chicken pieces, skin-side down, into the same skillet with the hot lard. Fry for 10-12 minutes per side, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). You may need to do this in batches to avoid overcrowding the pan.

6. Serve

Arrange the crispy fried chicken and garlic potatoes on a large platter. Garnish with fresh cilantro if desired, and serve immediately with lime wedges on the side for squeezing over the top.

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Recipes

A Plaza Classic: San Luis Potosí's Famous Garlic Fried Chicken (Pollo de Plaza)

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