Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce from the can
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/2 cup (120ml) chicken broth
  • Salt and freshly ground black pepper to taste
  • 1/2 red onion, thinly sliced
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 (6-8 inch) flour tortillas
  • 1 ripe avocado, mashed
  • 1/4 cup crumbled cotija cheese (or queso fresco)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions:

  1. Prepare the Pickled Onions: Combine red onion slices, vinegar, sugar, and salt in a small saucepan. Bring to a simmer, then remove from heat and let cool.
  2. Marinate the Chicken: In a bowl, toss chicken with olive oil, chopped onion, minced garlic, canned diced tomatoes, minced chipotle peppers, chipotle sauce, oregano, cumin, cloves, chicken broth, salt, and pepper. Marinate for 1 hour at room temperature or refrigerate overnight for enhanced flavor.
  3. Cook the Chicken Tinga: Transfer the chicken mixture to a large skillet or Dutch oven. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and easily shreds with a fork.
  4. Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and simmer uncovered for another 10-15 minutes to allow the sauce to thicken.
  5. Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 30 seconds per side, until pliable and slightly browned.
  6. Assemble the 'Stack-Ups': Lay out 4 warmed tortillas. Spread mashed avocado on each tortilla. Top with a generous portion of Chicken Tinga, followed by pickled onions and crumbled cheese. Top with another tortilla to form a stack-up.
  7. Crisp the Tortillas (Optional): Return each stack-up to the skillet. Cook for 1-2 minutes per side, until the tortillas are lightly browned and crispy. Be careful not to burn!
  8. Garnish and Serve: Cut each tortilla stack-up into wedges. Garnish with fresh cilantro and serve immediately with lime wedges.