Toast Spices: In a Dutch oven, toast the black peppercorns, cumin seeds, coriander seeds, whole cloves, and cinnamon stick over medium heat until fragrant (about 2-3 minutes).

Sear Chicken: Season the bone-in chicken thighs generously with salt and pepper. In the same pot, sear the chicken in olive oil over medium-high heat until golden brown on all sides (around 5-6 minutes). Remove the chicken and set it aside.

Sauté Aromatics: Add chopped yellow onion to the pot and sauté until softened (about 4 minutes). Then, stir in minced garlic and the previously toasted spices, letting them mingle for an additional minute.

Prepare Adobo Sauce: Add the dried guajillo and ancho chiles, along with diced tomatoes, apple cider vinegar, and chicken broth. Bring to a simmer and cook until the peppers are soft (approximately 10 minutes).

Blend Sauce: Carefully transfer the mixture to a blender and puree until smooth. If desired, strain the sauce to achieve a silky texture.

Cook Chicken in Sauce: Return the seared chicken to the pot, ensuring it’s well-coated with the adobo sauce. Cover and bake in a preheated oven at 325°F for about 45 minutes.

Shred Chicken: Once cooked, remove bones and shred the chicken while keeping it well-coated in the sauce.

Prepare Tortillas: Dip corn tortillas in the adobo sauce, then pan-fry them in a skillet over medium heat until golden and crisp (about 1-2 minutes per side).

Serve: Assemble your tacos by filling each tortilla with the shredded chicken and Oaxaca cheese. Serve with pico de gallo and a warm consomé for dipping!