Ancho Chicken Tacos

Soak the chiles in boiling water for 15 minutes. Drain and transfer to a high-speed blender. Add the onion, garlic, sugar, vinegar, broth, salt and pepper. Blend until smooth.

Season the chicken thighs with salt and pepper. Transfer to a slow cooker.

Pour the ancho sauce over the chicken and cook on low heat for 6 hours.

Strain the chicken from the slow cooker, remove the bones, shred, and set aside. Transfer the ancho sauce to a skillet and reduce down over low heat for 15 minutes. Mix the sauce into the shredded chicken.

Combine all of the ingredients in a food processor, blending until a dough forms.

Shape the dough into a ball. Cut in half and then cut each half into 3 pieces, for a total of 6 equally sized pieces of dough. Roll each piece into a ball. Cover the dough balls loosely with plastic wrap and place in the fridge for 10 minutes.

Using two pieces of parchment paper and a rolling pin, flatten each dough ball into a tortilla. Heat the olive oil in a skillet or griddle over medium and cook each tortilla for 1 minute per side. Transfer to a plate.

Mix all of the ingredients together in a small bowl. Keep chilled in the fridge.

Fill each tortilla with a heaping scoop of chicken and top with cilantro cream. Enjoy!