Step 1

To a large pot, add the potatoes, fill with water, season with salt, bring to a boil and cook the potatoes until fork tender, about 10-13 minutes. Drain and set aside.

Step 2

To a large skillet with 1 tbsp oil, add the dried guajillo chiles(stems and seeds removed), toast for 1-2 minutes making sure not to burn them. Remove from the skillet and add soak the chiles in hot water for at least 10 minutes.

Step 3

To the same skillet, add the onion and garlic, sauté for 4-6 minutes. Add the chiles de arbol and cook for 2 more minutes. Add the oregano, chicken and tomato bouillon and sauté for 1 more minute.

Step 4

Add the soaked chiles, the sautéed onion, garlic and chiles de arbol, lime juice and 1/2 cup of the chile soaking water. Blend until smooth.

Step 5

To a large skillet, add the butter, once melted, add the drained potatoes and the blended sauce. Let cook together for 7-10 minutes on a medium heat.

Step 6

Serve the potatoes in a bowl with all the sauce, garnish with cilantro and enjoy.