CHICKEN TINGA (SHREDDED CHICKEN) FOR TACOS OR TOSTADAS

Steps:

• Pat chicken thighs dry using paper towels, then season with salt and pepper. Add 1 tablespoon vegetable oil to a large Dutch oven, and set over medium-high burner. Pre-heat until the oil begins to shimmer. Brown half the chicken; 3 to 4 minutes per side. Remove browned chicken to a large plate. Repeat the browning process with rest of the chicken (no need to add more oil). Meanwhile, cut onion in half and slice thin. Peel 3 garlic cloves. Turn down burner to medium, pre-heat 1 more tablespoon vegetable oil until shimmering. Add onion slices and cook for 5 minutes until browned; stir often. Add garlic, cumin, and cinnamon and cook for 1 minute. Add can of diced tomatoes, chicken broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits. Return the partially-cooked chicken to pot, reduce burner to medium-low. Cover, and allow to simmer for 15 to 20 minutes until the internal temperature of the chicken reaches 195 degrees; flip chicken after 5 minutes. Remove chicken to cutting board Empty the cooking liquid into a blender and process until for 15 to 30 seconds until smooth, returning sauce to the pot. Once the chicken is cool enough to handle, use two forks to shred chicken into bite sized pieces. Return shredded chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Meanwhile, warm your tortillas and prepare the avocado by cutting in half, discarding the pit, and dicing into 1/2-inch pieces. Mince scallions and cilantro as garnish. After 10 minutes add lime zest and juice to pot, and season to taste with salt and pepper. Prepare the tacos by spooning chicken into center of a warm tortilla, adding diced avocado, Cotija, scallions, cilantro, and squeezing lime wedges as desired.