Ingredients
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1 large white onion
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2 tbsp olive oil
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3 cloves garlic, finely chopped
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1 tsp dried oregano
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2 cups tomato puree
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1- 2 chipotle peppers in adobo sauce, very finely chopped
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1 bay leaf
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2 lbs boneless, skinless chicken thighs
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18 corn tortilla
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1/2 cup finely chopped fresh cilantro
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2 limes, cut into wedges
Steps
1
Thinly slice ⅔ of the onion. Very finely chop remaining ⅓ of the onion and set aside.
2
In a deep 12” skillet, heat oil over medium. Add sliced onion. Cook until tender, stirring occasionally, 10 to 12 minutes. Add garlic and oregano. Cook until garlic is fragrant, stirring often, 30 seconds. Stir in tomato purée, chipotle peppers and bay leaf. Bring to a boil over high.
3
Season chicken with salt. Add to skillet, turning to coat in sauce. Return tomato mixture to a boil. Reduce heat to a simmer and cook, covered, until chicken is cooked through (165°F), turning chicken halfway through, 20 minutes.
4
Remove skillet from heat. Remove and discard bay leaf. Transfer chicken to a cutting board. Let stand until cool enough to handle. Using forks, shred chicken and return to skillet over medium heat. Cook until tomato mixture thickens and chicken is well coated, 5 minutes, stirring occasionally. Season with salt and pepper to taste.
5
Warm tortillas according to package directions. Serve chicken in tortillas. Garnish with reserved onions and cilantro. Serve with lime wedges.
