Crispy Chipotle Chicken Tacos

In a small food processor or blender, combine chipotle peppers in adobo, garlic, 1 tbsp of oil, and lime juice.

Add salt, black pepper, dried oregano, and ground cumin to the food processor.

Blend the marinade ingredients until a smooth paste forms.

Place the chicken thighs in a large bowl and pour the marinade over them. Mix thoroughly to ensure every piece is coated.

Let the chicken marinate for at least 30 minutes.

Heat a grill pan or large skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes per side, until cooked through with a nice char.

Remove the chicken from the pan, let it rest for a few minutes, then chop it into small, bite-sized pieces.

To assemble the tacos, heat a griddle or large non-stick pan over medium heat with the remaining 1 tbsp of oil.

Place the corn tortillas on the hot surface and top each with a generous layer of shredded cheese.

Once the cheese is melted, add a portion of the chopped chicken to one half of each tortilla.

Fold the tortillas in half and press down gently. Continue to toast, flipping once, until both sides are golden brown and crispy.

Remove the tacos from the griddle and add your desired toppings, such as diced tomatoes, a squeeze of fresh lime, al pastor sauce, and shredded lettuce.

Serve immediately, with chipotle crema for dipping if desired.