Chicken Birria 

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.

Ingredients

• 3

  dried guajillo chiles, stemmed, seeded and torn into large pieces

• 3

  dried ancho chiles, stemmed, seeded and torn into large pieces

• 3

  cups low-sodium chicken broth

• 1

  (28-ounce) can whole tomatoes

• 2

  tablespoons distilled white vinegar

• 3

  large garlic cloves, peeled 

• Kosher salt and black pepper

• 3

  tablespoons safflower or canola oil

• 1 ½

  pounds boneless skinless chicken thighs 

• ½

  cup finely chopped white onion (from 1/2 medium onion), plus more for garnish

• 2

  teaspoons dried oregano

• 2

  teaspoons ground cumin

• ¼

  teaspoon ground cloves

• 1

  dried bay leaf

• Chopped cilantro, for garnish

• 1

  lime, quartered, for serving

• Rice, for serving (optional)

Preparation

1. In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth. 
2. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken. 
3. Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt. 
4. Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.