Barbacoa de Pollo (Mexican-Style Pulled Chicken)

Steps

1. 1
   Remove seeds from the dried chiles and soak them in hot water until softened.
2. 2
   Lightly toast the banana leaves in a dry pan to soften and make them pliable.
3. 3
   Grind the cinnamon, cloves, cumin, black pepper, and oregano together in a molcajete or spice grinder.
4. 4
   Combine the soaked chiles, ground spices, garlic, onion, white vinegar, and salt. Grind or blend until smooth and thick.
5. 5
   Heat a little oil in a pot and fry the chile sauce until fragrant and thickened.
6. 6
   Wrap the chicken and chile sauce in banana leaves, place in a covered pot with water, and simmer until the chicken is very tender and easily shredded.
7. 7
   Remove the finished barbacoa and serve with white rice and salsa bandera on the side.