Ingredients

Consommé (Braising Liquid)

• 4 dried ancho chiles, stems and seeds removed
• 4 dried guajillo chiles, stems and seeds removed
• 1 can (400 g / 14 oz) crushed tomatoes
• 1 L (4 cups) chicken broth
• 8 garlic cloves
• 1 white onion, quartered
• 1 Tbsp (8 g) ground cumin
• 1 Tbsp (6 g) dried oregano
• 1 tsp (3 g) smoked paprika
• 1 tsp (2 g) black pepper
• 1½ tsp (9 g) salt
• 2 bay leaves

Chicken

• 2 kg (4.4 lb) boneless skinless chicken thighs

Tacos

• 30 small corn tortillas (3 per serving)
• 200 g (7 oz) Mexican blend shredded cheese
• 1 white onion, finely diced
• 30 g (1 cup loosely packed) fresh cilantro, chopped
• 3 limes, cut into wedges

Instructions

1. Toast dried chiles in a dry skillet over medium heat 1–2 min per side until fragrant and slightly darkened. Transfer to a bowl, cover with boiling water, and soak 15–20 min until fully softened.
2. Drain chiles and add to a blender with crushed tomatoes, chicken broth, garlic, onion, cumin, oregano, paprika, pepper, and salt. Blend until completely smooth.
3. Pour consommé into a large heavy pot or Dutch oven. Add bay leaves and chicken thighs, submerging them fully. Bring to a boil, then reduce to a low simmer. Cover and cook 45–50 min until chicken is very tender and pulls apart easily.
4. Remove chicken and shred with two forks. Skim fat from the surface of the consommé and reserve it in a small bowl — this is what you’ll use to crisp the tortillas. Remove bay leaves.
5. Heat a large griddle or skillet over medium-high heat. Dip each corn tortilla briefly into the reserved consommé fat (or brush with it). Place on the griddle and add a small handful of shredded chicken (~80 g) and cheese (~20 g) to one half. Fold over and cook 2 min per side until crispy and golden. Repeat for all 30 tortillas.
6. Portion 3 tacos per container along with a small cup of warm consommé (~60 ml) for dipping. Pack diced onion and cilantro separately. Serve with lime wedges. Refrigerate up to 4 days — reheat tacos in a dry skillet to re-crisp.

Macros

Whole Dish

Per Serving

705 kcal, 54 g protein, 26 g fat, 70 g carbs, 410 g volume