CHICKEN

Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a saucepan. Simmer until the onions and chiles are fork-tender.

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Transfer the mixture to a food processor and add sugar, vinegar, salt, oregano, cloves, and cumin.

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Blend until smooth.

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Season chicken thighs with salt, pepper, cumin, and oregano, and place them in a crockpot.

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Add guajillo sauce and cook for 3 hours.

Skim the grease off the top and reserve it for later. Shred the chicken and return it to the crockpot.

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Dip a tortilla in the reserved grease and place it directly in a hot pan.

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Sprinkle with cheese and shredded chicken.

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Fold it over, serve and enjoy!

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