Servings: 4
- 12" frying pan
INGREDIENTS
- 5 pounds/2.27 kilogram chicken legs, boneless skinless and seasoned with salt and pepper
- Small tortillas
Broth:
- 1 large onion, cut into large chunks
- 1 garlic head, cloves peeled
- 3 roma tomatoes, cut into large chunks
- 4 dried ancho pepper
- 6 dried guajillo pepper
- 2 dried arbol pepper
- 1 cinnamon stick
- 2 tablespoons fresh oregano leaves, 1 tablespoon dried
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon peppercorns
- 8-10 bay leaves
- 6 cups chicken stock
- 1-2 tablespoons salt
INSTRUCTIONS
- Sear the chicken legs in a large Dutch oven or soup pot for 3-4 minutes on each side. Remove and set aside.
- Saute onion, garlic and tomato in the remaining fat from the chicken for about 5 minutes.
- In cheesecloth, wrap together the bay leaves, cinnamon stick and spices.
- Remove the stems and seeds from the dried chilis and add to the pot with the spice pouch and oregano. Stir together and saute another 4-5 minutes.
- Add back in the chicken and cover with chicken stock. Cover with a lid and simmer over low heat for 2-3 hours, or until the chicken is tender and pulls apart easily.
- Remove chicken from the bones, shred with a knife and set aside
- Remove the spice pouch from the broth and discard. You can either use an immersion blender and blend the remaining items in the broth until smooth, or strain out the liquid and blend the solids into a paste and stir back into the broth.
- Dip a tortilla into the consume and place onto a hot cast iron grill pan or skillet. Sprinkle over some cheese (Oaxaca is best), the shredded chicken, some finely diced onion and cilantro. Fold and grill until crispy on both sides. Serve with a small cup of the broth to dip and enjoy!