Warm both sides of the dried chilies in a hot skillet until pliable.
Remove stems from the chilies and split and remove the seeds. Place in a medium saucepan.
Cover the dried chilies with water and bring to a boil over a medium high heat. Turn the heat off, cover and let sit for 20 minutes.
Drain the chilies through a strainer, reserving the liquid.
Add chilies to the blender along with all remaining ingredients except the liquid from the chilies. Blend well.
Add ½ cup of liquid from chilies. Blend well. Blend in additional liquid a ¼ cup at a time, as needed, to achieve a smooth consistency.
Add remaining liquid back to the saucepan. Add chicken and bring to a boil. Reduce heat and simmer for 10 – 12 minutes. Turn heat off and let chicken sit in the liquid for 15 minutes.
Move chicken to a plate and let cool 10 minutes. Shred chicken with a fork.
In a large saucepan, combine chicken and adobo sauce. Bring to a boil and reduce heat to a simmer. Simmer for 1 – 1½ hours, stirring occasionally, until the liquid is absorbed, and the mixture becomes a thick consistency.
To serve, spoon chicken on warm tortillas and top with red onion, queso fresco, and cilantro.
