1large tomatillohusk removed, rinsed, and roughly chopped
½teaspoonoregano
¼teaspoonground cumin
114.5-ounce can fire-roasted tomatoes
2tablespoonsroughly chopped chipotles plus 2 tablespoons adobo sauce
½cuplow-sodium chicken stock
1bay leaf
Kosher salt
Toppings
Corn or flour tortillas
Avocadodiced
1white oniondiced
Cilantroroughly chopped
Scallionssliced
Cotijacrumbled
Lime wedges
Instructions
Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 15-20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
Warm the tortillas over an open flame to char, prep the white onion, avocado chopped cilantro, sliced scallions, crumbled cotija cheese, and lime wedges for serving
Spoon chicken into warm tortillas and top with avocado, onion, cilantro, and cotija cheese. Serve with lime wedges.
Notes
The avocado will contrast nicely and tone down the spices. You can also add sour cream to your taco.