Mexican Recipe

Prepare aromatics

Peel and thinly slice the white onion. Smash and roughly chop the garlic cloves.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the hot skillet and sear 3-4 minutes per side until golden (they will finish cooking in the sauce). Remove and set aside.

Cook onion and garlic

Reduce heat to medium, add remaining tablespoon of olive oil if pan is dry. Add sliced onion and cook 5-7 minutes, stirring occasionally, until softened and starting to caramelize. Add garlic and cook 30 seconds until fragrant.

Blend sauce

In a blender or food processor combine the canned diced tomatoes, chipotle peppers in adobo (start with 2 tablespoons and add more to taste later), dried oregano, ground cumin, and 1/2 teaspoon salt. Blend until smooth.

Simmer chicken in sauce

Return the seared chicken to the skillet with the cooked onions. Pour the blended tomato-chipotle sauce over the chicken. Add chicken broth and bay leaf. Bring to a simmer, reduce heat to low, cover and cook 15-20 minutes until chicken is cooked through and tender.

Shred chicken

Remove chicken to a cutting board, discard bay leaf, and shred using two forks or chop finely. Return shredded chicken to the skillet and stir to coat with sauce. Taste and adjust seasoning with remaining salt and pepper if needed. Simmer uncovered 3-5 minutes so the sauce thickens slightly.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Lightly brush both sides of each corn tortilla with vegetable oil (or use a damp towel to steam). Warm each tortilla 20-30 seconds per side until pliable and slightly charred in spots. Keep warmed tortillas wrapped in a clean towel to stay soft.

Assemble tacos: Spoon 2-3 tablespoons of the chicken tinga onto each warmed tortilla. Top with a drizzle of crema, a sprinkle of crumbled queso fresco, a pinch of chopped white onion, and chopped cilantro. Add pickled jalapeños if using and serve with a lime wedge for squeezing.

Arrange toppings in small bowls for self-assembly: crema/sour cream, crumbled cheese, chopped onion, cilantro, pickled jalapeños and lime wedges. Guests can add toppings to taste.

Serve the tacos with Mexican rice and refried beans on the side. Reheat or prepare sides according to package or your preferred recipe.