-chicken thighs -vegetable oil -salt & pepper -chipotle peppers in adobo sauce -adobo sauce -crushed tomatoes -garlic -onion -ancho chili powder -oregano
-cumin -paprika -ground cloves -cinnamon -apple cider vinegar -corn tortillas -Monterey Jack cheese -cilantro -lime wedges
In a large food processor, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
Using a slotted spoon, remove the chicken to a bowl and use 2 forks to shred, discarding any large bits of fat. Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.
Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas in the birria broth and put directly into the hot skillet. Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded chicken. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned. Remove and serve with fresh cilantro, onion, lime wedges and extra birria consommé for dipping.