Birria de Pollo (Chicken Birria) Tacos

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
• 4 tablespoons canola oil , divided
• 1 medium white onion , quartered, divided
• 4 cloves garlic
• 1 can fire-roasted diced tomatoes , 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
• 12 corns tortillas , 6 inch
• 2 tablespoons chopped fresh cilantro , or to taste
• 12 limes wedges , for serving

Instructions

1. 1

   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.

2. 2

   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. 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. Pour through a fine mesh strainer into a large bowl.

3. 3

   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. 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.

4. 4

   Meanwhile, chop remaining onion quarter. Set aside.

5. 5

   Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.

6. 6

   Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.

7. 7

   Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.