Smokey Chicken Tacos

Smokey Chicken Tacos

I’m not a huge fan of Mexican cuisine, but I love it when the seasonings are subtle.  This recipe is a good example of what I enjoy about tacos.

4 tbsp. olive oil

2 ½ lbs. skinless, bone-in chicken thighs

Salt and pepper

1 large onion, thinly sliced

3 cloves garlic, minced

28 oz. can diced tomatoes

2 canned chipotles in adobo, coarsely chopped

1 cup chicken broth

24 corn tortillas

1 bunch chopped cilantro for garnish and flavor

Preheat oven to 350F.

Heat 2 tbsp. oil in a large non-stick skillet.  Season chicken well and brown on all sides.  Transfer to a 9x13 baking dish.  Heat remaining oil and sauté onion over medium-high heat until softened and golden.  Add garlic and cook 2 minutes.  Add tomatoes, chipotle and broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Transfer the sauce to food processor and cool 10 minutes.  Puree and pour over chicken.  Bake uncovered in center of oven 45 minutes.  Add foil-wrapped tortillas to oven for the last 10 minutes of baking.

Remove chicken from sauce and shred and remove bones.  Spoon 3 tbsp. chicken onto tortilla and sprinkle with cilantro.  Serve hot.