- Combine achiote, guajillo, salt, sugar, vinegar and water in a saucepan and bring to a boil. Whisk until salt and sugar have dissolved. Remove from heat and cool. Once cooled pour over chicken thighs, cover and refrigerate over night.
- Remove chicken from brine and pat dry.
- For breading, combine flour, ancho chili powder, cumin and coriander. Working in batches, dip chicken in buttermilk and let excess drip off before placing in flour. Lightly dredge chicken in flour, place back in buttermilk, then back in flour to double dredge. Place in fryer preheated to 350°.
- In a saute pan over medium heat, add 2 tablespoons oil, then saute corn kernels, minced jalapenos and chopped garlic. Cook until corn is starting to get golden brown with a slight char. Season with Tajin, then set aside to cool.
- Once corn mix is cooled, make waffle mix according to the directions on the package, then fold in corn mix. Preheat waffle-maker, then pour in waffle mix and top with cotija and cook.
- While the waffle and chicken are cooking, mix shredded jicama, red peppers, cilantro (to taste), and the zest and juice of one lime. Set aside.
- In a small bowl, whisk together sour cream, cilantro (to taste) and juice of one lime. Place in squeeze bottle.
- For the syrup: Place syrup in sauce pan over medium heat, add ancho chili, and the zest and juice of one lime. Bring to low boil, then remove from heat and let cool to room temperature.
- To plate, cut cooked waffle into quarters, then top with fried chicken followed by syrup and crema, and finish with jicama slaw. Garnish with a sprinkle of cotija.
Ingredient availability varies by location*