The leg is cleaned and scored with a sharp knife, cutting half a centimeter deep into the scores, forming diamonds over the entire surface of the fattier part.
The chiles are roasted, cleaned, deveined, and soaked in hot water.
The garlic and onion are roasted wrapped in aluminum foil on a griddle.
Blend the chiles, garlic, onion, cloves, vinegar, honey, salt, and pepper in a blender.
The leg is coated with the marinade and baked at 160°C, calculating 1 hour per kilo, basting frequently. After the baking time, let it rest before slicing.
Boil the potatoes in water, drain. On a plate, place a bed of potatoes and put the leg on top, adding some of the marinade broth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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