Gather ingredients. Roughly slice 1/2 onion. Finely dice two of the chipotles from the canned chipotle in adobo sauce
In a large pan over medium high heat combine chicken thighs, onion, a few sprigs of fresh cilantro, garlic, adobo sauce, oregano, chili powder, paprika and salt.
Once sauce has come to a boil reduce heat to low and simmer for 45 minutes and chicken is fork tender.
Remove chicken from pan reserving sauce for later use.
Shred chicken, combine with 1/2 cup reserved sauce and diced chipotle peppers.
Warm tortillas and add chicken. Garnish with sliced avocado, crumbled queso fresco, chopped cilantro, and serve with a slice of lime.
Ingredients
Directions
Gather ingredients. Roughly slice 1/2 onion. Finely dice two of the chipotles from the canned chipotle in adobo sauce
In a large pan over medium high heat combine chicken thighs, onion, a few sprigs of fresh cilantro, garlic, adobo sauce, oregano, chili powder, paprika and salt.
Once sauce has come to a boil reduce heat to low and simmer for 45 minutes and chicken is fork tender.
Remove chicken from pan reserving sauce for later use.
Shred chicken, combine with 1/2 cup reserved sauce and diced chipotle peppers.
Warm tortillas and add chicken. Garnish with sliced avocado, crumbled queso fresco, chopped cilantro, and serve with a slice of lime.