Cut the dried Morita peppers in half lengthwise, remove the seeds, stems, and ribs. You don't need to get every last seed, but remove as many as possible. The seeds don't blend well and can taste bitter.

Heat a large pan over medium heat. Add the dried chiles and stir continuously for 4 to 5 minutes until they're fragrant. Do not burn them. Toasting activates the essential oils and develops complex flavors.

Transfer the toasted chiles to a large bowl, cover with hot water, and seal with plastic wrap. Rehydrate for 15 to 20 minutes until the peppers are plump and soft.

While the peppers soak, heat a dry pan over medium heat. Add the garlic cloves with their skin on and char them, turning every few minutes, until the skin is blackened all over. This takes about 10 to 15 minutes. Remove, cool, and peel.

Add the water, rehydrated chiles, roasted garlic, cumin, black pepper, oregano, and salt to a blender. Blend on medium speed until you achieve a thick paste slightly looser than tomato paste. Add more water a little at a time if needed. Scrape down the sides to ensure everything is incorporated.

Taste the adobo and adjust seasoning with extra salt, black pepper, or cumin. This recipe makes about 3 1/2 cups. Store unused paste in covered containers in the fridge for up to a month, or freeze for up to a year.

Trim any excess fat or gristle from the chicken thighs. Place them in a large Ziploc bag.

In a small bowl, whisk together the adobo paste, distilled white vinegar, and honey. Pour the marinade over the chicken, seal the bag, and shake until all pieces are coated. Refrigerate for 8 to 12 hours.

Juice 2 small limes and 1 large lemon. Strain out all pulp and seeds. This is a ratio, not a fixed quantity. Scale up as needed for the rice, beans, corn salsa, and guacamole. Store in the fridge for up to a month.

Pick through the dried beans, removing any broken beans or small stones. Dissolve 1 to 2 tablespoons of kosher salt in water and pour it over the beans. Add more water until the beans are covered by about 2 inches. Soak for 8 to 12 hours. No need to refrigerate.

Drain and rinse the soaked beans. Heat oil in a small pan over medium heat and sweat the diced yellow onion until translucent, about 2 to 3 minutes.

Add the soaked beans to a pressure cooker or large pot with the sweated onion, adobo sauce, bay leaves, 1 tsp of salt, and the bacon strip if using. Add 6 cups of water (more for stovetop). Pressure cook on high for 15 minutes, or simmer on the stovetop for 1 to 2 hours until tender.

Test the beans for tenderness. Remove the bay leaves. Season with 2 tablespoons of citrus juice and 5 teaspoons of kosher salt, or to taste.

Wash the rice under several changes of running water until the water runs clear. This removes surface starch that causes clumping.

Add the washed rice to a rice cooker or large pot with 1 tablespoon of neutral oil, 2 bay leaves, and water per package instructions. Cook until done, then let steam for 10 minutes before removing the lid.

Transfer the cooked rice to a large bowl. Pour 2 tablespoons of neutral oil over the rice and stir until coated. In a small bowl, whisk together the salt, cilantro, and citrus juice until the salt dissolves. Pour this over the rice and stir until well incorporated. Adjust seasoning with extra salt and citrus juice.

For fresh corn: heat the broiler on high. Oil four corn cobs, place on a foil-lined baking sheet, and broil, rotating frequently, until blackened all over (about 25 to 30 minutes). Cool and cut the kernels off. For frozen or canned fire-roasted corn, prepare according to package instructions.

For the roasted poblano: oil the pepper, broil until the skin is blackened all over (10 to 15 minutes), then place in a covered container to steam for 10 minutes. Peel off the blackened skin, remove the stem and seeds, and roughly chop the flesh.

Combine the corn, roasted poblano, red onion, jalapeno, cilantro, citrus juice, and salt in a large bowl. Stir well and adjust seasoning.

Slice the bell peppers and red onion into 1/4-inch strips. The Chipotle ratio is 3 parts bell pepper to 2 parts red onion by weight.

Heat neutral oil in a large pan over medium-high heat. Add the pepper and onion slices and leave undisturbed for about 2 minutes to let them caramelize. Stir, then leave for another 2 minutes. Continue cooking until they have color but still have some crunch. Season with salt and oregano off the heat.

Cut avocados in half, remove the pit, and scoop the flesh into a bowl. Add the cilantro, red onion, jalapeno, citrus juice, and salt. Mash with a fork or potato masher until smooth. Adjust seasoning with extra citrus juice and salt.

Heat your cooking surface to 350 to 400 degrees. Add a thin layer of neutral oil. Place the marinated chicken thighs smooth side down and sprinkle kosher salt on top. Cook until you see a deep mahogany color with blackened spots on the bottom. Flip and continue cooking until the internal temperature reads at least 175 degrees (up to 185 is ideal for thighs). Do not exceed 210 degrees.

Remove the chicken from the heat and rest for 10 minutes. Place smooth side down for cutting. Slice into 3/4-inch strips, then turn the strips perpendicular and cut into 3/4-inch cubes.

Add the red wine vinegar, honey, water, salt, and adobo paste to a blender. Blend for 20 seconds on medium speed. While blending, slowly drizzle in the neutral oil until the mixture is emulsified.

Pour into a small bowl and whisk in the black pepper and oregano. Adjust seasoning with more vinegar, honey, salt, adobo, or black pepper. Store in a covered container in the fridge for up to 2 weeks. Shake well before using.

Layer cilantro-lime rice on the bottom of a large bowl. Add fajita veggies, pinto beans, roasted chili-corn salsa, adobo-marinated chicken, shredded cheese, and guacamole. Drizzle with Chipotle-Honey Vinaigrette if desired.