Birria de Pollo (Chicken Birria)

Ingredients

• 4 cups chicken broth
• 4 drieds guajillo chiles , stemmed and seeded
• 4 drieds ancho chiles , stemmed and seeded
• 1 dried de árbol chile , Optional
• 3 tablespoons canola oil , divided
• 1 medium white onion , quartered, divided
• 4 cloves garlic
• 1 , 14.5 ounce
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt , divided
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons ground cloves
• 1.5 pounds skinless , boneless chicken breasts
• 1 bay leaf
• 0.25 cups crispy tortilla strips , Optional
• 2 tablespoons chopped fresh cilantro , or to taste
• 6 limes wedges , for serving

Instructions

1. 1

   Gather all ingredients.

2. 2

   Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

3. 3

   Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.

4. 4

   Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.

5. 5

   Pour through a fine mesh strainer into a large bowl.

6. 6

   Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.

7. 7

   Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.

8. 8

   Meanwhile, chop remaining onion quarter. Set aside.

9. 9

   Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.