Chicken Tinga Tacos

Place chicken breasts between two layers of plastic wrap, drizzle with avocado oil, and pound to an even thickness.

Season both sides of the chicken generously with salt and pepper.

Heat a drizzle of avocado oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 4 minutes per side.

Pour in the chicken broth, cover the pot, and continue to cook for about 5 minutes, or until the chicken's internal temperature reaches 165°F.

Remove the chicken from the pot and set aside in a bowl to rest for at least 5 minutes. Reserve the cooking liquid in the pot.

While the chicken rests, heat a little avocado oil in a separate skillet over medium heat. Add the diced white onion and sauté for 5 minutes until softened.

Add the minced garlic to the skillet and cook for one more minute until fragrant.

Transfer the cooked onions and garlic into the pot with the reserved chicken broth.

To the pot, add the chipotle peppers, adobo sauce, cumin, oregano, and salt.

Pour in the can of fire-roasted tomatoes, stir to combine, then cover and let the sauce simmer for 10 minutes.

Carefully transfer the hot sauce to a blender and blend until smooth.

Shred the rested chicken using two forks or a stand mixer with the paddle attachment.

Return the shredded chicken to the pot. Pour the blended sauce over the chicken, stir to coat, and let it simmer for 5 minutes.

Warm the flour tortillas on a skillet or griddle.

Assemble the tacos by filling the warm tortillas with the chicken tinga. Garnish with fresh cilantro, cotija cheese, diced white onion, and a squeeze of lime.