Roughly chop 2 onions, tomatoes, and peel 10 cloves of garlic. Finely dice the remaining onion and coriander, setting them aside to garnish the tacos while frying.

In a pot, heat some oil over high heat. Add the chopped onions and garlic, cooking for 2-3 minutes until they develop some color. Add the tomatoes, guajillo chilies, and 300ml of water. Stir well, then turn off the heat and allow the chilies to soften in the water for 5 minutes.

Transfer the mixture to an immersion blender or food processor and blend until smooth. Use a sieve to strain the mixture back into the pot.

Heat some oil in a large pot over high heat. Sear the chicken thighs for 2-3 minutes on each side until browned.

Pour the strained consommé into the pot with the chicken. Add 600ml water, the chicken stock cube, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low heat for 45 minutes until the chicken is tender.

Remove the chicken from the pot, shred it using two forks, and return it to the consommé to soak up the flavors.

Heat tortillas on a pan, then layer mozzarella cheese, shredded chicken, diced onions, and coriander. Add another layer of mozzarella before folding the tortilla in half.

Cook each taco for 2-3 minutes per side until crispy and golden brown.

Serve hot with extra consommé for dipping!