• Preheat oven to 350℉ (180℃).
• In a large Dutch oven over medium high heat, add 2 tablespoons of vegetable oil. Pat dry and season the chicken thighs generously with salt and pepper on both sides.
  ¼ cup vegetable oil, 8 chicken thighs
• When the oil is shimmering hot, carefully place the chicken thighs in batches. Don't crowd the pan or they won't sear, and sear on all sides until browned and remove them from the pot onto a plate or into a bowl.
  8 chicken thighs
• Repeat Step 2 with all the chicken thighs until every piece is seared and in the plate for later.
• Toast the whole spices and oregano in the pot for two minutes, then add the chiles, quarter white onion, whole garlic cloves and tomatoes to the pot. Pour in enough water to cover everything (I usually use two cups), and simmer uncovered for 15 minutes to soften the dried chiles.
  1 tablespoon black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 cloves, 1 tablespoon Mexican oregano, 1 cinnamon stick, 2 dried ancho chile peppers, 2 dried guajillo peppers, 1 large white onion, 1 whole head garlic, 2 chipotle peppers in adobo, 1 (28) oz can whole tomatoes, 2 bay leaves
• Pour the softened chilies, onion, garlic, and spices through a mesh strainer and discard the liquid. SET ASIDE THE CINNAMON STICK AND BAY LEAVES. Then transfer all the solids to a high powered blender with 1 cup of chicken broth. Blend until smooth and all the spices.
  8 cups chicken broth
• Add the seared chicken thighs, the blended chili sauce, the bay leaves and cinnamon stick, the rest of the chicken broth and the apple cider vinegar to the dutch oven and stir well. Place into the preheated oven to cook for 30-45 minutes, or until the chicken is cooked through and shreddable.
  1 cinnamon stick, 2 bay leaves, 2 tablespoon apple cider vinegar, 8 cups chicken broth
• Use tongs to remove the chicken thighs from the birria consomme, place them onto a cutting board or large plate and shred them. Pour a little of the consomme on top of the chicken and toss to coat the meat in the sauce.

Make the Chicken Birria Tacos

• Heat the rest of the vegetable oil over medium-high heat on a cast iron skillet or plancha.
  ¼ cup vegetable oil
• Dip a corn tortilla into the hot consomme using the tongs, then carefully place the tortilla onto the skillet away from you (it may sputter in the fat!).
  12 corn tortillas
• Take the shredded chicken and oaxaca cheese and cover half of the tortilla with them. Use a fish spatula to fold the tortilla over the meat and cheese, then press down a bit to get the melty cheese to attach to the top half of the tortilla. Let that cook for 30 seconds before removing to a baking sheet.
  Oaxacan cheese
• Serve your birria quesatacos with the cooking liquid in a small bowl, sprinkled with diced onions and cilantro. Squeeze on some lime juice, dip into the consomme, and enjoy hot!
  ½ white onion, ½ cup cilantro, Reserved stewing liquid consommé, Limes