INGREDIENTS

3 lbs.  Chicken thighs, boneless, skinless 
1 Tbsp. Tajín (or similar chili lime seasoning)   
2 tsp. Ground cumin seed   
2 tsp. Ground coriander   
1/4 cup  Canola Oil  
3/4 cup White onion, sliced   
9 each  Garlic cloves, crushed 
1 1/2 cups   Mezcal 
 Orange zest, 2 oranges 
 Lime zest, 6 limes 
3/4 cup  Lime juice 
3 cups  Chicken stock 
3 cups  Water  

DIRECTIONS

1.) Season chicken thighs with Tajín chili lime seasoning, ground cumin and ground coriander.

2.) In a large stock pot over high heat, add the canola oil and sear the chicken Approx. 30 seconds per side, just until slight caramelization starts to form.

3.) Add onions and cook until tender (approx. 2 min) and then add garlic cloves and deglaze with Mezcal.

4.) Add remaining ingredients, cover with foil and finish in an oven at 325°F until chicken is fully cooked and pull-apart tender (approx. 30-45 min.).

5.) Remove chicken thighs from the cooking liquid and let cool slightly to the touch and shred.

6.) Reserve refrigerated until use.