Place chicken thighs in a medium saucepan and add chicken broth (or water) to cover. Add half of the sliced onion (reserved for sauce), 1 clove garlic (crushed), bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 12–15 minutes. Remove chicken and reserve 3/4 cup cooking liquid. Discard bay leaf.

Shred chicken

Let chicken cool slightly, then shred with two forks or chop into bite-sized pieces. Set aside.

Make sauce

In a blender, combine the tomato sauce, chipotle peppers, remaining sliced onion, remaining garlic, smoked paprika, oregano, cumin, and 1/2 tsp salt. Add 1/2 cup of the reserved cooking liquid and blend until smooth. Taste and add lime juice if desired to brighten.

Cook tinga

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Pour in blended sauce and cook, stirring, 3–4 minutes to reduce slightly and remove raw tomato flavor. Add shredded chicken and stir to coat. If mixture seems dry, add remaining reserved cooking liquid, 1–2 tablespoons at a time, until saucy but not soupy. Simmer together 4–6 minutes for flavors to meld. Adjust salt and pepper to taste. Keep warm.

Grilled Corn Salsa

Grill corn

If using fresh ears, preheat a grill or cast-iron pan to medium-high. Brush ears with a little oil and grill, turning occasionally, until kernels are charred in spots, about 8–10 minutes. Let cool slightly and cut kernels off the cob. If using frozen, cook in a hot skillet with a touch of oil until lightly charred.

Prepare salsa

Combine grilled corn kernels, finely diced red bell pepper, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss to combine and taste; adjust salt or lime as needed. Let sit 10 minutes to marry flavors.

Assembly & Garnishes

Warm tortillas

Heat a skillet over medium heat. Lightly brush each flour tortilla with a little oil or butter and warm 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place about 2–3 tablespoons of shredded chicken tinga in the center of each warmed tortilla. Spoon 1–2 tablespoons of grilled corn salsa over the chicken. Sprinkle about 1–2 tablespoons crumbled queso fresco and a few cilantro leaves on top. Serve with lime wedges on the side for squeezing.

Serving suggestion

Serve immediately while warm. Leftover tinga keeps in the fridge for up to 3 days and reheats gently in a skillet with a splash of water or broth.