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1. Place the chicken thighs in a medium pot with the chicken broth, half of the white onion (cut into chunks), 1 garlic clove and half of the salt. Bring to a boil, then reduce to a gentle simmer, cover and cook 15-18 minutes until cooked through.
1.5 lb Boneless skinless chicken thighs,
0.5 piece White onion,
1.0 clove Garlic,
1 cup Chicken broth,
0.5 tsp Salt
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2. Remove the chicken to a board and shred with two forks. Reserve the cooking broth.
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3. Char the Roma tomatoes in a dry skillet or under a broiler for 8-10 minutes, turning, until blackened in spots and soft. Char the remaining garlic cloves alongside them for the last 3 minutes.
4 pieces Roma tomatoes,
2.0 clove Garlic
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4. Blend the charred tomatoes and garlic with the chipotle peppers, adobo sauce, Mexican oregano, cumin, and 0.5 cup of the reserved broth until smooth.
2 piece Chipotle peppers in adobo,
1 tbsp Adobo sauce from the can,
1 tsp Mexican oregano,
0.5 tsp Ground cumin,
0.5 cup Chicken broth
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5. Thinly slice the remaining white onion. Heat the avocado oil in a large skillet over medium heat and cook the onion 5 minutes until soft and lightly golden. Pour in the blended sauce and simmer 5 minutes, stirring, until thickened and darker in color.
0.5 piece White onion,
1 tbsp Avocado oil
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6. Stir in the shredded chicken and the remaining salt, adding a splash of reserved broth if dry. Simmer 8-10 minutes until the sauce clings to the chicken, then squeeze in the juice of 1 lime and adjust the seasoning.
1.5 lb Boneless skinless chicken thighs,
0.5 tsp Salt,
1 piece Lime
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7. Warm the corn tortillas on a hot dry skillet or comal for 30 seconds per side until pliable and lightly toasted; stack two per taco if desired.
12 piece Small corn tortillas
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8. Fill the tortillas with the chicken tinga, then top with crema, cotija, thinly sliced radishes and cilantro. Serve with wedges from the remaining lime.
1 piece Lime,
0.2 cup Fresh cilantro (garnish),
4 tbsp Mexican crema (garnish),
4 piece Radishes (garnish),
0.2 cup Cotija cheese (garnish)
