Chicken Tinga Tacos

• 800 gbone-in chicken thighs
• 3 piecechipotle chillies in adobo(plus 2 tbsp adobo sauce)
• 400 gcrushed tomatoes(one can)
• 1 piecewhite onion(half sliced, half finely diced)
• 4 clovegarlic cloves(smashed)
• 1 tspdried oregano
• 12 piececorn tortillas
• 80 gqueso fresco(crumbled)
• 0.5 piecered onion(thinly sliced, quick-pickled in lime juice)
• 2 tbspneutral oil

Method

1. 1

   Season chicken thighs with salt. Heat oil in a Dutch oven over medium-high heat and sear chicken skin-side down until golden, about 5 minutes per side. Remove.

2. 2

   Sauté sliced white onion and garlic in the same pot until soft, 4 minutes. Add crushed tomatoes, chipotles with adobo sauce, and oregano; simmer 10 minutes.

3. 3

   Return chicken to the pot, cover, and braise over low heat for 25 minutes until fall-apart tender. Shred the meat and stir back into the sauce; simmer uncovered 5 minutes to thicken.

4. 4

   Char tortillas directly over a gas flame or in a dry skillet. Fill with tinga, pickled red onion, and crumbled queso fresco.