Chicken Tinga Tacos

1: Preheat the oven to 325°F.

2: Add olive oil to a large skillet or dutch oven and season chicken generously with salt and pepper.

3: Sear chicken over medium heat until golden brown on all sides, about 10-15 minutes. Remove chicken and set aside.

4: Add onions and garlic to the pan with chicken drippings and sauté until onions are translucent, about five minutes.

5: Add canned tomatoes, chipotles, bone broth, and salt, and mix well. Bring mixture to a simmer then reduce heat and simmer for ten minutes longer to thicken sauce.

6: Remove from heat and allow mixture to cool slightly before transferring to a blender and blending until smooth.

7: Return chicken to the pan and pour sauce over top. Toss chicken in sauce to ensure it’s fully coated.

8: Cover and bake for 40 minutes until chicken is tender and shreds easily.

9: Shred chicken and serve on tortillas with guacamole, cilantro, and a squeeze of lime.