My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it. The magic of the molcajete, a pre-Hispanic mortar and pestle, is its ability to extract oils in a way the blades of a food processor can’t. With the molcajete, flavors are deeper and richer, and the texture is superior as well. The roasted tomatillos are the perfect counterpoint to the succulent and juicy chicken. When picking your tomatillos, go for a medium size and look for smooth pieces with no cracks or bruises. The bigger ones are too bitter, and the smaller ones burn quickly.…