1 lb. fresh tomatoes, cored and chopped
3/4 cup diced onion
5 garlic cloves
5 cups water, divided
2½ Tbs. canola oil
1/2 cup dry rice
4 chicken drumsticks, skin removed
1/2 lb. carrots, peeled and cut into quarters
1 lb. yellow potatoes, cut in half
2 lbs. husked corn, cut in half
3 Tbs. chipotle peppers in adobo sauce, plus more, if desired
1/2 cup fresh epazote leaves, available at the Coastal Carolina Flea Market in Ladson or Mexican grocery stores (or dried at Whole Foods)
Kosher salt to taste
8 corn tortillas, warmed
Lime wedges
In a blender or food processor, working in batches if necessary, blend the tomatoes, onion, and garlic cloves with three cups of the water. Strain and discard the pulp.
Combine the oil and strained tomato mixture in a medium pot over medium heat and simmer for 10 minutes without boiling. Add the rice, chicken, carrots, potatoes, corn, chipotle peppers, epazote leaves, and two cups of water. Add salt to taste. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
Serve hot with warm tortillas and lime wedges. Add more chipotle peppers, if desired.
Abuela, the matriarch and heart of downtown taqueria El Pincho Taco
