Shredded Chicken Tinga Tacos with Avocado and Cotija

Wash and dry the cilantro, avocado and lime.

For this step: cilantro, avocado, lime

Pat the chicken dry and season it on both sides with salt and black pepper.

For this step: boneless skinless chicken thighs, salt, black pepper

Heat half the olive oil in a large skillet over medium-high heat.

For this step: olive oil

Once the oil shimmers, add the chicken and cook without moving it until deeply browned underneath, 5 to 7 minutes.

While the chicken browns, peel and dice the yellow onion. Peel and mince the garlic, chop the chipotle peppers, and put both in a small bowl with the oregano and cumin.

For this step: yellow onion, garlic, chipotle peppers in adobo, dried oregano, ground cumin

Turn the chicken and cook until browned and the thickest pieces reach 165°F, 5 to 7 minutes more.

Move the chicken to a cutting board to rest. Lower the heat to medium, add the rest of the olive oil and the onion, and cook, stirring now and then, until softened, about 4 minutes.

For this step: olive oil

Once the onion has softened, stir in the garlic, chipotles, oregano and cumin. Cook, stirring, until fragrant, about 1 minute.

Add the tomatoes, broth and kosher salt, scraping up the browned bits. Simmer until slightly reduced, about 7 minutes.

For this step: fire-roasted tomatoes, chicken broth, kosher salt

While the sauce simmers, shred or chop the chicken into bite-size pieces.

Finely dice the red onion, chop the cilantro and crumble the cotija into small bowls for the toppings.

For this step: red onion, cotija cheese

When the sauce has reduced, carefully blend it until smooth, letting steam escape if you use a countertop blender. Return it to the skillet over low heat, stir in the chicken and simmer until hot and coated in the sauce, 3 to 5 minutes.

While the chicken simmers, halve and pit the avocado and slice it. Cut the lime into wedges.

Warm the tortillas in a dry skillet over medium-high heat until pliable and lightly charred, 20 to 30 seconds per side. Wrap them in a clean towel to keep warm.

For this step: corn tortillas

Fill the tortillas with the chicken tinga and top with the avocado, red onion, cilantro and cotija. Serve with the lime wedges.