Ingredients:

  • 2 lb (1 kg) Boneless, Skinless Chicken Thighs
  • 1 Tbsp Neutral Oil (e.g., Rapeseed/Canola)
  • 1 large Brown Onion (finely diced)
  • 3 cloves Garlic (minced)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1/2 tsp Smoked Paprika
  • 2 Chipotle Peppers + 1 Tbsp Adobo Sauce (from canned chipotles)
  • 5 oz (400 g) Canned Crushed Tomatoes
  • 2 cups (500 ml) Low-Sodium Chicken Stock
  • Fine Sea Salt (To taste)
  • 1 Tbsp Fresh Lime Juice
  • 12 Small Corn Tortillas
  • 1/2 cup Red Onion (very finely diced)
  • 1/2 cup Fresh Coriander (chopped)
  • 1/2 cup Cotija or Feta Cheese (crumbled)
  • Avocado or Guacamole (To serve)

Instructions:

  1. Heat the oil in a large Dutch oven over medium heat. Add the diced brown onion and cook gently for 5–7 minutes until softened and translucent, but not browned.
  2. Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant, 'blooming' the spices in the oil.
  3. Stir in the chipotle peppers and adobo sauce, mixing thoroughly.
  4. Pour in the crushed tomatoes and chicken stock. Season with salt. Nestle the raw chicken thighs into the liquid, ensuring they are mostly submerged.
  5. Bring the mixture up to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 30–35 minutes, or until the chicken is fork-tender and pulls apart easily.
  6. Use tongs to remove the cooked chicken from the pot and transfer it to a large bowl. Shred the chicken quickly using a hand mixer on low speed, or manually with two forks.
  7. While the chicken is being shredded, turn the heat up on the sauce remaining in the pot to medium-high. Let it boil vigorously, reducing the liquid until the sauce has thickened significantly (about 8–10 minutes).
  8. Return the shredded chicken to the thickened sauce. Stir well to coat every strand. Simmer for 2–3 minutes to allow the chicken to absorb the sauce.
  9. Stir in the fresh lime juice. Taste and adjust salt and heat as necessary. The mixture should be moist but not watery.
  10. Warm the Tortillas: Heat a dry frying pan or griddle (comal) over medium-high heat. Warm the corn tortillas for 30–60 seconds per side until they are soft, pliable, and slightly toasted. Stack and wrap them in a clean tea towel to keep them warm.
  11. Assemble: Fill each warm tortilla with a generous spoonful of the smoky shredded chicken. Top immediately with diced red onion, a scattering of fresh coriander, and crumbled cheese. Serve straight away.