Chicken Birria Bread

Mix the cornmeal, flour, yeast, salt, honey, sunflower oil, and lukewarm water in a large bowl. Knead the dough for 10-12 minutes until smooth.

Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.

For the spice mix, combine the garlic powder, onion powder, cayenne pepper powder, black pepper powder, coriander powder, paprika powder, cumin powder, dried parsley, cinnamon powder, and thyme in a bowl.

Wash and cut the chicken thighs into pieces. Place in a large bowl and add 12 g of the spice mix, salt, and olive oil. Mix well.

Heat a frying pan over medium heat and cook the chicken thighs for 6-7 minutes, flip halfway through.

Remove the chicken from the pan and shred it with two forks or a food processor. Set aside.

Peel and coarsely chop the red and yellow onions. Peel the tomatoes and cut into wedges. Dice the red and green bell peppers.

In the same frying pan, heat the olive oil over medium heat. Add the onions, tomatoes, bell peppers, remaining spice mix, bay leaves, and thyme sprigs. Crumble the chicken stock cube over it and add the water. Bring to a boil, then reduce the heat, cover, and let simmer for 15-20 minutes.

Use an immersion blender to blend the vegetable mixture into a smooth sauce.

Add the shredded chicken to the sauce in the pan and heat together over medium heat. Add the chopped red onion and dried parsley. Mix well.

Divide the dough into 9 equal pieces and shape into balls.

Roll out each dough ball with a rolling pin into a circle and fold it in half. Repeat with the remaining dough.

Place the dough on a baking sheet lined with parchment paper. Spread them with the chicken sauce mixture and let them rise for 30 minutes, or until they've doubled in size.

Place the buns in a preheated oven at 200°C (390°F). Bake for 12-18 minutes. Keep an eye on the baking time as ovens may vary.