Ingredients:

  • 2 lbs (907g) boneless, skinless chicken thighs
  • 2 tbsp (30ml) avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) tomato sauce
  • 1/2 cup (120ml) chicken broth
  • 1 tbsp (15g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 12 corn tortillas
  • 1/2 cup (60g) fresh cilantro, chopped
  • 1 small (100g) white onion, finely diced
  • 1 lime, cut into wedges
  • 1 cup (150g) crumbled cotija cheese

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat. Pat the chicken dry and sear for 3–5 minutes per side until a golden-brown crust forms. Remove the chicken and set aside.
  2. In the same pan, sauté the diced yellow onion for 3 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, toasting the spices for 60 seconds. Pour in the tomato sauce and chicken broth, scraping the bottom of the pan to release the browned bits.
  4. Return the chicken to the pan, reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a plate and shred the meat into bite-sized strips using two forks.
  6. Return the shredded meat to the simmering sauce and stir in the lime juice. Cook uncovered for another 2–3 minutes until the sauce reduces to a thick, glossy glaze.
  7. Assemble the chicken into corn tortillas and garnish with chopped cilantro, diced white onion, lime wedges, and crumbled cotija cheese.