Ingredients
4 boneless, skinless chicken thighs
2 ancho chiles, stemmed
2 guajillo chiles, stemmed
1 yellow onion, sliced
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon oregano
1 cup beef broth
Salt to taste
1/4 cup masa harina (corn flour)
Lime wedges, for serving
Cilantro leaves, chopped (optional garnish)
Pickled onions (optional garnish)
Instructions
Preheat oven to 350°F (180°C)
Toast ancho and guajillo chiles in a dry skillet over medium heat for 2-3 minutes, until aromatic
Blend chiles with 1 cup of beef broth, onion, garlic, cumin, oregano, and salt to form a smooth sauce
Add chicken thighs to a pot, pour the sauce over them, and cover with a lid
Braise in the oven for 1 hour
Uncover and cook for 30 more minutes until the chicken is tender
Shred the chicken with a fork
Strain the remaining liquid, then stir in masa harina and reduce until syrupy
Heat corn tortillas in a skillet until crisp, then add shredded chicken
Serve with consomé, a squeeze of lime, and optional garnishes
Notes
Use corn tortillas for authenticity and to replicate the iconic red-stained effect
For a thicker consomé, let it cool slightly before reincorporating masa harina to avoid clumping
Storage: Refrigerate leftovers for up to 3 days
Optional add-ons include avocado, lime slices, or pickled red onions for freshness
- Prep Time: 20
- Cook Time: 90
- Category: Quick Chicken
- Method: Braising and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg