Instructions

• Season thighs on both sides with Barbacoa Blend and allow to sit a room temp while making the sauce.
• In a 12-inch skillet over medium high heat, toast chiles, pressing with a wide metal spatula and flipping halfway through. They should be very fragrant, blistered in spots and their texture becomes pliable, about 2 to 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, Balsamic 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 the thighs into the sauce and set over medium heat. Simmer covered for 10 mins. Turn the chicken and return the cover for an additional 15 mins. Check the chicken to see if it pulls easily. If not, return the lid and cook for an additional 5 mins at a time until the chicken pulls.
• 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 Cotija or Feta, thinly sliced radish, cilantro and Quick Pickled Red Onions.