• 1 oz Guajillo Chilies (5 med) - stemmed,seeded, torn into 1“ pieces
• 1 1/2 cup orange juice
• 5 large garlic cloves - peeled
• 2 Tbsp white vinegar
• 2 tsp coriander
• 2 tsp honey
• 1 tsp dried oregano
• 1 tsp kosher salt
• 2 lb chicken thighs - boneless/skinless

1. In a 12” skillet toast the chilies, pressing with a wide spatula and flipping halfway through, until fragrant, about 1 min. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 min. set skillet aside.
2. In a blender combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and salt. Puree until smooth, about 30 sec.
3. Pour the sauce into the skillet and bring to a boil. Nestle the chicken in the sauce, cover and cook for about 20 min. stirring and flipping the chicken halfway through until tender and opaque when cut into with a paring knife.
4. Remove the chicken from the skillet and set aside to cool enough to handle, about 10 min. Bring the sauce to simmer and cook, stirring, until thickened and reduced to 1 cup, about 10 min. Using 2 forks, shred into bite-size pieces and stir into the sauce. Taste and season with salt.
5. Serve on tortillas or in buns.

Serves: 4-6     Total cooking time: 45 min
Source: Milk Street recipes