Chicken Tinga Tinga Tacos

Ingredients 

Tacos:

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and pepper

• 1 yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 2–3 chipotle peppers in adobo sauce, chopped

• ½ teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 (14.5 oz.) can crushed fire-roasted tomatoes

• ¼ cup low-sodium chicken stock or water

For Serving:

• Corn tortillas

• 2 ripe avocados, sliced

• ¼ cup fresh cilantro, chopped

• ½ cup pico de gallo

• Crumbled cotija cheese

• 1 lime, cut into wedges

Directions

1. Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the chicken thighs and cook until browned, about 6 minutes. Flip the thighs and cook for another 3 minutes until lightly browned on the other side. Transfer the chicken to a plate and set aside.

2. In the same pot, add the onion and garlic. Cook, stirring occasionally, until the onion is browned around the edges, about 5 minutes.

3. Add the oregano and cumin, cooking until fragrant. Stir in the fire-roasted tomatoes and chipotles in adobo sauce. Remove from heat and let the mixture cool slightly.

4. Transfer the sauce to a blender or food processor and puree until smooth. Pour the sauce back into the pot, stir in the chicken stock, and bring to a boil over medium heat.

5. Nestle the chicken thighs back into the sauce. Reduce the heat to a simmer and cook until the chicken reaches 165°F, about 15–20 minutes.

6. Transfer the chicken to a plate and let it cool slightly. Shred the chicken into strips, then stir it back into the sauce and cook over medium heat until warmed through. Remove from heat and season to taste.

7. Char the tortillas over an open flame or in a dry skillet over medium-high heat, watching carefully to avoid burning. Keep the tortillas warm.

8. Spoon the shredded chicken into warm tortillas and top with sliced avocado, pico de gallo, fresh cilantro, and crumbled cotija cheese. Serve with lime wedges.