Chicken Tinga Tacos with Charred Salsa Roja

Ingredients

• 2 lbs lbs boneless skinless chicken thighs
• 3 tbsp tbsp avocado oil
• 6 whole roma tomatoes
• 6, husked whole tomatillos
• 1 large, halved large white onion
• 8 cloves, divided cloves garlic
• 3, plus 1 tbsp adobo sauce peppers chipotle peppers in adobo sauce
• 1 tsp tsp dried Mexican oregano
• 1 tsp tsp ground cumin
• 1.5 cups cups chicken stock
• 12 whole corn tortillas
• 1/2 head, finely shredded head green cabbage
• 1 bunch bunch fresh cilantro
• 2 whole limes
• 2 tsp tsp salt

Instructions

1. 1

   Char the tomatoes, tomatillos, half the onion, and 4 garlic cloves under a broiler or in a dry comal over high heat, turning until blistered and blackened in spots, about 10-12 minutes.

2. 2

   Blend the charred vegetables with the chipotles, adobo sauce, oregano, and cumin until smooth.

3. 3

   Season the chicken thighs with salt. Heat 2 tablespoons avocado oil in a Dutch oven over medium-high heat and sear the chicken on both sides until deeply browned, about 4 minutes per side. Remove and set aside.

4. 4

   Add the remaining oil and the remaining chopped onion to the pot; cook 5 minutes until soft, then add the remaining minced garlic for 1 minute.

5. 5

   Pour in the blended sauce and cook, stirring, for 5-8 minutes until it darkens and the raw edge cooks off.

6. 6

   Return the chicken to the pot with the chicken stock. Cover and simmer gently for 40 minutes until the chicken shreds easily.

7. 7

   Shred the chicken in the sauce and simmer uncovered 10 more minutes until thick and glossy. Adjust salt and finish with the juice of 1 lime.

8. 8

   Char the tortillas directly over a flame or in a dry skillet until blistered.

9. 9

   Pile the tinga onto the hot tortillas, top with shredded cabbage, chopped cilantro, and a spoonful of the salsa: blend the remaining raw tomatillos and garlic with salt and lime juice for a fresh, bright finish.

10. 10

    Serve with lime wedges.