Shortcut chicken birria tacos

Remove the tips and shake out the seeds of the guajillo and ancho chilies.

Toast the chilies in a dry pan over high heat about a minute, until fragrant.

Put the chilies, in smaller pieces, in the pot, bring to a little boil, turn down slightly and simmer 5 minutes to infuse.

Off the heat, blend the chilies and broth with garlic, coriander, cumin, salt, pepper, smoked paprika, oregano, minced chipotle and onion to a sauce.

Pull apart store-bought rotisserie chicken, add a couple handfuls to the birria sauce and let it soak up flavor until assembly.

Heat the chicken in the pan.

Dip each tortilla on both sides in the sauce and put it in the pan; top with a little cheese and some chicken.

Fold and cook about 20 seconds.

Open and dress two with cilantro and white onion and two with street corn guacamole.