Heat a dry skillet over medium heat and toast the dried guajillo and ancho chilies for about 20 seconds per side. Toasting brings out their oils and intensifies their flavor. Once they smell fragrant, remove them, and soak them in hot water until they soften.

Once the chilies are soft, blend them with garlic, cumin, dried oregano, paprika, and about half a cup of the soaking water. Blend until smooth, and set the sauce aside. The smokiness and spice combo really comes alive here.

Season your chicken thighs with cumin, oregano, ground cloves, cinnamon, salt, and pepper. Sear them in a large pot with a bit of oil until they’re golden brown on all sides. This locks in the flavor and creates a great base.

Add chopped onion and garlic to the pot, and cook until they’re translucent. Pour in the adobo sauce and chicken broth, giving it all a good stir. Cover the pot and simmer for 30–40 minutes, letting the flavors develop and the chicken become melt-in-your-mouth tender.

Remove the cooked chicken from the pot and shred it into bite-sized pieces with two forks. Put it back in the pot and simmer for another 10–15 minutes, so it soaks up all those amazing spices.

Use a skillet or microwave to warm your corn tortillas until they’re pliable. This will make them easy to fold and less likely to fall apart.

Spoon the juicy shredded chicken onto each tortilla and top with cilantro and red onions. Don’t forget a squeeze of lime for a zesty finish!