Smoky Chicken Tinga Tacos

Inspired by the smoky, savory flavors of chicken tinga, this recipe combines chicken thighs, chipotle peppers, and tomatoes in a richly simmered sauce. Sweet cherry tomatoes aren't traditional, but they burst as they cook, adding freshness and body to the sauce when tomatoes are at their peak. Out of season, a second can of peeled tomatoes works beautifully. Finished with avocado cream, pickled red onions, and cilantro, these tacos are an easy, crowd-pleasing dinner built for sharing.

Smoky Chicken Tinga:

6 boneless, skinless chicken thighs (about 1 ½ pounds)

Kosher salt

olive oil, for cooking

1 yellow onion, chopped

3 cloves garlic, grated

1 teaspoon Mexican oregano

2 teaspoons smoked paprika

3 tablespoons tomato paste

3 chipotle peppers in adobo sauce, chopped, plus 3 tablespoons of sauce

¼ cup tequila

1 (14-ounce) can peeled tomatoes

1 pint cherry tomatoes (12 to 14 ounces) or 1 additional (14-ounce) can whole peeled tomatoes

1 tablespoon fresh lime juice

Avocado Cream:

1 ripe avocado

¼ cup sour cream

3 teaspoons lime juice

Kosher salt

Garnishes:

pickled red onions

cilantro, chopped

corn tortillas

Season the chicken thighs generously with Kosher salt.

Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs and cook until deeply browned, 3 to 4 minutes per side. Transfer to a plate.

Reduce heat to medium. Add the onion, season with Kosher salt, and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic, oregano, and smoked paprika and cook for 1 minute, until fragrant.

Stir in the tomato paste, chipotle peppers, and adobo sauce. Cook, stirring frequently, until the tomato paste darkens slightly and becomes fragrant, 2 to 3 minutes.

Add the tequila, scraping up any browned bits from the bottom of the pot. Simmer until most of the liquid has evaporated, 1 to 2 minutes.

Add the peeled tomatoes, crushing them with a spoon, along with the cherry tomatoes and ½ cup water. Bring to a simmer. Return the chicken to the pot, nestling the thighs into the sauce. Cover, reduce heat to medium-low, and simmer for 15 minutes.

Remove the lid and continue simmering, stirring occasionally, until the chicken is tender and the sauce has thickened slightly, about 15 minutes more. Use the back of a spoon to gently crush any remaining whole cherry tomatoes into the sauce.

Transfer the chicken to a cutting board and let cool slightly. Shred into bite-size pieces.

Stir the lime juice into the sauce. Return the shredded chicken to the pot and toss to coat. Taste and adjust seasoning with additional Kosher salt as needed.

For the avocado cream, combine the avocado, sour cream, lime juice, and pinch of Kosher salt in a food processor. Process until smooth.

To serve, spread a spoonful of avocado cream onto a warm corn tortilla. Top with the chicken tinga, picked red onions and cilantro. Garnish with lime wedges for serving.