Chicken Tinga Tacos

Instructions

1. Prepare the chicken
   In a large pot, place chicken thighs and cover with water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is fully cooked and tender. Remove chicken from the pot and let cool slightly before shredding with two forks. Reserve 1/2 cup of the cooking liquid.
2. Make the tinga sauce
   While the chicken is cooking, blend the fire-roasted tomatoes and chipotle peppers with adobo sauce in a food processor or blender until smooth. Set aside.
3. Sauté aromatics
   Heat vegetable oil in a large skillet over medium heat. Add the diced half of the onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Combine and simmer
   Pour the blended tomato-chipotle mixture into the skillet with the onions and garlic. Add oregano, cumin, salt, and pepper. Stir well and bring to a simmer. Add the shredded chicken and the reserved cooking liquid. Stir to combine and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Warm the tortillas
   Heat the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side until they're warm and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
6. Assemble the tacos
   Place a spoonful of the chicken tinga mixture onto each warm tortilla. Top with sliced raw onion, avocado slices, crumbled cheese, and chopped cilantro.
7. Serve and garnish
   Arrange the assembled tacos on a serving platter. Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.