Chicken Birria Tacos

1: Trim and de-seed the peppers and soak them in hot water for 10 minutes.

2: Broil the tomatoes and pat dry the meat. Season the meat with salt and pepper.

3: Set a large Dutch oven over medium-high heat and add a generous amount of olive oil. Sauté the meat on both sides until golden.

4: In a blender, process the drained peppers and all the sauce ingredients.

5: Pour the sauce over the meat and braise, covered, for 1.5 to 2 hours at 375°F or until the meat is super tender.

6: Remove the meat and shred it. Strain the sauce.

7: To assemble, dip a tortilla in the sauce/consommé and pan sear it in a greased skillet over medium-high heat.

8: Add cheese, shredded chicken, 1 spoon of sauce, onions, cilantro, lime, and salt.

9: Serve with extra sauce for dipping.