2 tablespoons vegetable oil
1 small white onion, chopped
2 cloves garlic, roughly chopped
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
1 cup chicken broth, preferably organic
Salt and freshly ground black pepper
1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly
12 corn tortillas, warmed
Lime wedges, for serving
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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