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1
Preheat the oven to 350.
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2
In a medium heatproof bowl, cover the ancho chiles with the boiling water and let soak until softened, about 20 minutes.
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3
Drain the anchos and reserve the soaking liquid.
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4
Stem, seed and coarsely chop the anchos.
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5
In a food processor, pulse the anchos with the garlic, vinegar, cumin, cinnamon, allspice, cayenne and 1 teaspoon of salt until a coarse paste forms.
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6
Add the reserved ancho soaking liquid and process until smooth.
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7
Arrange the chicken legs in a shallow roasting pan, skin side up.
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8
Pour the ancho sauce on the chicken and toss to coat.
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9
Roast the chicken legs in the upper third of the oven for 1 1/2 hours, or until the meat is cooked through and the skin is crisp.
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10
Using tongs, lift the crisp skin off each chicken leg in 1 piece and transfer it to a baking sheet.
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11
Flatten each piece of skin with your hands.
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12
Season the chicken skin with salt and pepper, then bake for 2 to 3 minutes, or until very crisp.
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13
Transfer the chicken legs to a large plate.
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14
Remove the meat from the bones.
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15
Shred the chicken and spread it in a medium roasting pan.
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16
Pour the roasting juices into a glass measuring cup and skim the fat from the surface.
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17
Pour the juices over the chicken and season with salt and pepper.
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18
Preheat the broiler.
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19
Broil the shredded chicken for about 4 minutes, stirring a few times, until the chicken begins to crisp at the edges.
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20
Transfer the chicken and sauce to a warmed serving bowl.
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21
Arrange the crisp chicken skin in another bowl and serve with the warmed tortillas.
