TACO SWIMSUIT RECIPES

Steps:

• Season the chicken thighs with the ranch seasoning mix.

• Add the olive oil to a large skillet placed over high heat. When it begins to shimmer, add the chicken and sear on both sides for about 3 minutes, until golden brown.

• Add salsa to the skillet and cover with a tight-fitting lid. Reduce heat to medium and let the chicken cook for 25–30 minutes. Turn the heat off and using two forks, shred the chicken.

• Spoon the chicken into the warmed tortillas. Top with shredded lettuce, avocado chunks and the spicy secret sauce. Serve immediately.

Steps:

• 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. 
• 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. 
• 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. 
• Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.