Shredded Chicken Tacos: Slow-Simmered Smoky Tinga - Chef YoYo

Ingredients

• 2 lb (1 kg) Boneless, Skinless Chicken Thighs
• 1 Tbsp Neutral Oil (e.g., Rapeseed/Canola)
• 1 large Brown Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 tsp Ground Cumin
• 1 tsp Dried Mexican Oregano
• 1/2 tsp Smoked Paprika
• 2 Chipotle Peppers + 1 Tbsp Adobo Sauce (from canned chipotles)
• 5 oz (400 g) Canned Crushed Tomatoes
• 2 cups (500 ml) Low-Sodium Chicken Stock
• Fine Sea Salt (To taste)
• 1 Tbsp Fresh Lime Juice
• 12 Small Corn Tortillas
• 1/2 cup Red Onion (very finely diced)
• 1/2 cup Fresh Coriander (chopped)
• 1/2 cup Cotija or Feta Cheese (crumbled)
• Avocado or Guacamole (To serve)