Preheat the oven or toaster oven to 425° and line a baking sheet with parchment.

Heat the oil over medium heat in a large, heavy-bottomed pot, then add the chicken thighs, cooking until browned, about 3-4 minutes per side (it’s OK if they aren’t cooked through). Remove the chicken to a bowl and add half the chopped onion with the other vegetables to the pot, stirring to coat in the oil and chicken drippings. Cook until the vegetables begin to become glossy and brown on the edges, about 6-8 minutes.

Stir in the spices, stirring to coat the vegetables, and cook for about 30 seconds to activate the fragrance before adding the corn cob, broth and tomato sauce. Add the bouillon and MSG (if using), return the chicken thighs to the pot and bring to a boil.

Once it comes to a boil, reduce the heat to medium-low and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. Taste and adjust seasoning, then cover and set the burner to the lowest setting.

Remove the chicken thighs again and set them in the bowl to cool slightly before shredding.

Dip a tortilla into the broth, add a little of the shredded chicken, shredded cheese, diced onion and cilantro to make a small taco, then fold and arrange on the prepared baking sheet. Repeat with the remaining tortillas, chicken and cheese, then spritz the tacos with cooking spray or drizzle on a little oil, and bake until the cheese is melted and the tortillas have crisped up, about 15-20 minutes, flipping halfway. (You can also do this in a pan on the stove if you prefer.)

While the tacos are baking, blend the soup until it’s smooth.

Serve the chicken quesabirria tacos with bowls of the soup for dipping (or in the soup, for ahogada style). Top the bowls with your favorite extras.