Start by mixing the olive oil with the El Pato jalapeño salsa, oregano, cumin, canela, salt, and chicken bouillon in a mixing bowl. Coat the chicken thighs with the marinade. Make sure every piece is covered with that flavorful mixture. Cover the bowl and let it marinate for at least two hours, but overnight is even better.

While the chicken marinates, it's time to handle the chiles. Take the dried Anaheim, ancho, and chiles de arbol. Remove the stems and seeds, as this will help lower the spiciness while retaining the flavor. Place the chiles in a pot with about six cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for about 15 minutes until the chiles are softened.

Drain the softened chiles and transfer them to a blender. Add in the garlic, half of the onion, and one tablespoon of apple cider vinegar. Blend until smooth. Add a bit of water if necessary for consistency.

In a large pot, heat a teaspoon of olive oil over medium heat. Add the marinated chicken, cooking for about five minutes on each side until it's just browned. Add the bay leaves and the blended chili sauce to the pot. Pour in enough water to cover the chicken. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 45 minutes or until the chicken is fully cooked and tender.

Once tender, carefully remove the chicken from the pot and let it cool slightly. Use two forks to shred the chicken meat, discarding the skin and bones.

Return the shredded chicken to the pot, mixing it with the sauce. Allow it to simmer for another ten minutes to absorb the flavors.

To assemble the tacos, heat tortillas on a skillet until warm and slightly crispy.

On each tortilla, add some shredded chicken birria, top with cheese, and diced onions. If you like, you can pop them on a skillet for a minute to melt the cheese slightly—definitely game-changing!

Serve the tacos with fresh cilantro on top, lime wedges, and a side of the rich consomé you made during the cooking process for dipping.