2 pounds boneless, skinless chicken thighs, trimmed
4 medium dried guajillo chiles, stemmed, seeded and torn into 1-inch pieces
1½ cups orange juice
½ small yellow onion
5 large garlic cloves, peeled
2 Tbl Honey Ginger Balsamic Vinegar
2 tsp ground coriander
2 tsp honey
1 tsp dried Mexican oregano
Season the chicken thighs on both sides with Adobo Blend and allow to sit a room temp while making the sauce.
In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide metal spatula and ﬂipping halfway through, until fragrant, about 1 minute. Transfer to a blender and pour the juice over, pressing on the chilies to submerge. Add in the onion, garlic, Balsamic Vinegar, coriander, honey, Mexican oregano and 1 tsp salt. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside.
Puree the contents of the blender until smooth, about 30 seconds. Pour the puree into the same skillet and bring to a boil over medium-high. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and ﬂipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes.
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.