Chicken Birria

• 3 dried guajillo chiles, stemmed, seeded and torn into large pieces
• 3 dried ancho chiles, stemmed, seeded and torn into large pieces
• 3 cups low-sodium chicken broth
• 1 (28-ounce) can whole tomatoes
• 2 tablespoons distilled white vinegar
• 3 large garlic cloves, peeled

Kosher salt and black pepper

• 3 tablespoons safflower or canola oil
• 1 ½ pounds boneless skinless chicken thighs
• ½ cup finely chopped white onion (from 1/2 medium onion), plus more for garnish
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ¼ teaspoon ground cloves
• 1 dried bay leaf

Chopped cilantro, for garnish

• 1 lime, quartered, for serving

Rice, for serving (optional)

1. In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth.
2. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
3. Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt.
4. Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.