Instructions

• Season thighs on both sides with Baja Blend and allow to sit a room temp while making the sauce.
• In a 12-inch skillet over medium-high, toast chilies, pressing with a wide metal spatula and ?ipping halfway through, until very fragrant, blistered in spots and their texture becomes pliable – about 2-4 minutes. Transfer the hot chiles to a blender and quickly pour the juice over, pressing on the chilies to submerge. Add in onion, garlic, vinegar, coriander, honey, Mexican oregano and 1 tsp salt. Place the lid on the blender to hold in the heat. Let stand until the chilies have softened, about 4 minutes. Puree the contents of blender until smooth, about 30 seconds. Pour puree into skillet and bring to a boil over medium-high.
• Nestle thighs into the sauce, and set over medium heat. Simmer for 10 mins. Stir and ?ip. Simmer for 10 additional minutes. Check the chicken and see if it pulls easily. If not, return the lid, add liquid if needed and cook for 5 minute increments until you can pull the chicken.
• Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.  While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes. Stir the shredded chicken into the sauce, then taste and season with salt. Serve on tortillas or lettuce wraps. Garnish with Quick Pickled Red Onions.