Ingredients:

  • 5 lb boneless, skinless Chicken Thighs, cut into 1-inch pieces
  • 2 Tbsp light Olive Oil
  • 1 medium yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Chipotle Peppers in Adobo Sauce, plus 1 tsp sauce (finely minced)
  • 5 oz canned Diced Tomatoes, undrained
  • 1/2 cup low sodium Chicken Broth
  • 1 tsp ground Cumin
  • 1/2 tsp dried Oregano (preferably Mexican)
  • Salt and Black Pepper, to taste
  • 1/2 cup Crème Fraîche (or Sour Cream)
  • 1 Tbsp fresh Lime Juice
  • Pinch Salt
  • 8-10 street-taco size Tortillas (Corn or Flour)
  • 1/2 bunch Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup thinly sliced Red Onion or Pickled Red Onion
  • 1/4 cup crumbled Cotija Cheese (or Feta)
  • 2 Lime Wedges, for serving

Instructions:

  1. Chop the onion, mince the garlic, and finely chop the chipotle peppers. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and cook until lightly browned on all sides (3-4 minutes). Remove the chicken and set aside. Add the diced onion to the skillet. Reduce heat to medium and cook until softened (about 4 minutes). Add the minced garlic, chipotle peppers, cumin, and oregano. Cook for 1 minute until fragrant.
  2. Pour in the diced tomatoes (including juices) and chicken broth. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer for 5 minutes to thicken slightly. Add the browned chicken pieces back into the simmering sauce. Cover partially and simmer gently for 8–10 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
  3. Remove the cooked chicken pieces from the pan and shred using two forks. Increase the heat under the sauce and let it reduce vigorously for 2-3 minutes until it has reduced to a rich, thick consistency. Return the shredded chicken to the thickened sauce. Stir well to coat thoroughly. Taste and adjust seasoning.
  4. Make the Crème Fraîche by whisking together the crème fraîche, fresh lime juice, and a pinch of salt until smooth. Heat the tortillas individually on a dry, hot cast iron griddle for about 30 seconds per side until warmed and pliable. Spoon a generous serving of the chipotle chicken mixture into the warm tortillas. Top with a drizzle of lime crème fraîche, crumbled cotija cheese, chopped fresh coriander, and red onion. Serve immediately with a wedge of lime.