Toast the chilies and vegetables

• Remove the stems from the ancho, árbol and guajillo chilies and deseed them.
• Spray the pan with avocado oil and sauté the roughly chopped onion.
• Add the trio of chilies and cook until fragrant.

Build the sauce base

• Add the tomato paste and cook until it smells strong.
• Add the bay leaf, cinnamon stick and cloves.
• Cover everything with water or stock.

Blend the sauce

• Transfer the slightly cooled mixture to a blender.
• Add the thyme, black pepper, oregano, cumin, coriander and salt.
• Blend until smooth.

Simmer the sauce

• Pour the blended sauce back into the same pan.
• Bring it up to a light bubble.
• Rinse the blender with a little water and add it back to the pan.

Cook the chicken

• Slice the chicken breast into large cubes and drop them into the sauce.
• Bring to a decent bubble, cover with a lid and lower the heat to medium low.
• Cook until fork tender and falling apart.

Prepare the toppings

• Dice the white onion and chop the fresh cilantro.
• Shred the Oaxaca cheese while it is still cold and firm.

Shred the chicken

• Transfer the cooked chicken to a bowl.
• Shred it with two forks.
• Keep the meat hydrated with a little of the consommé.

Assemble and crisp the tacos

• Lay a tortilla in the pan and add the Oaxaca cheese, shredded chicken and a spoonful of consommé.
• Fold the tortilla over itself and cook until nice and crispy.
• Top with white onion and cilantro.