Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 4 dried Guajillo chiles, seeded and stemmed
  • 2 dried Ancho chiles, seeded and stemmed
  • 2 chiles in adobo
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 14 oz fire-roasted crushed tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • 2 bay leaves
  • 18 yellow corn tortillas
  • 3 cups shredded Oaxaca cheese
  • 1 bunch fresh cilantro, finely chopped
  • 1 white onion, finely diced
  • 1 lime, cut into wedges

Instructions:

  1. Toast the dried Guajillo and Ancho chiles in a dry pot over medium heat for 2 minutes until fragrant.
  2. Place the toasted chiles in a bowl of hot water for 15 minutes until they are completely soft and hydrated.
  3. Combine the soaked chiles, 2 chiles in adobo, quartered onion, 6 cloves garlic, 14 oz fire roasted tomatoes, vinegar, and all dry spices in a blender.
  4. Add 1 cup of the bone broth to the blender and process until the mixture is a smooth, vibrant red paste.
  5. Place chicken thighs in a large Dutch oven. Pour the blended chile sauce over the meat, ensuring every piece is coated.
  6. Add the remaining 3 cups of bone broth and 2 bay leaves, then bring to a boil.
  7. Lower the heat to a whisper and cover, cooking for 1 hour 10 mins until the chicken is literally falling off the bone.
  8. Remove the chicken to a bowl, discard bones, and shred with two forks until you have a pile of juicy, tender ribbons.
  9. Skim the red oil from the top of the pot into a small bowl (this is your frying oil) and keep the rest of the liquid warm.
  10. Dip a corn tortilla into the red oil, place on a hot skillet, top with cheese and shredded chicken, and fold until the cheese is melted and the shell is shatteringly crisp.