INGREDIENTS
4 1/2
lbs Chicken legs, skinless whole
2
Bay leaves
1
Cilantro
1 1/2 tsp
Coriander, ground
4
Garlic cloves
1
Oregano, sprig
1
White onion
2 cups
Chicken stock
1 14 ounce can
Tomato puree
1
Kosher salt
1
Pepper
3 tbsp
Distilled white vinegar
2 tbsp
Olive oil, extra-virgin
1 1/2 tsp
Cumin seeds
12
5-inch flour tortillas