Adobo-Rubbed Chicken

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2 tablespoons vegetable oil

1 small white onion, chopped

2 cloves garlic, roughly chopped

10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces

1 cup chicken broth, preferably organic

Salt and freshly ground black pepper

1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly

12 corn tortillas, warmed

Lime wedges, for serving