Start by placing the chicken thighs, roughly cut onion, garlic, and 1 teaspoon of salt into a large skillet. Pour in enough water to just cover the chicken. This step ensures that the chicken cooks thoroughly and absorbs flavors.
Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for 20 to 25 minutes. You'll know it’s done when the chicken is tender and easily pulls apart.
After simmering, use a slotted spoon to carefully remove the chicken onto a platter. Let it rest until it's cool enough to handle. As it rests, take a moment to appreciate the wonderful aroma wafting through your kitchen.
Once cool, use your fingers or two forks to remove the skin and shred the meat from the bones. Set the shredded chicken aside. This step is crucial, as it lets the meat soak up the delicious sauce later.
Next, strain the broth through a colander into a heat-proof bowl. Reserve 1 cup of the broth to use for cooking the tinga sauce. The remaining broth can be saved for another dish or frozen for later.
In the same large skillet (no need to wash it!), heat the olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4 to 5 minutes. This adds a wonderful base flavor to your sauce.
Stir in the minced garlic and cook for another 30 seconds, stirring often to prevent burning. The fragrance at this point will be incredible!
Next, sprinkle in the dried oregano and cumin. Stir and cook for about 1 minute, allowing the spices to toast slightly. This enhances their flavors and makes your tinga even more aromatic.
Now, add the fire-roasted diced tomatoes (with their juices), reserved chicken broth, chopped chipotle peppers, and adobo sauce to the skillet. Stir in the remaining salt and toss in the bay leaves. This mixture will become your tinga sauce, so let it simmer for about 15 minutes. Watch as it thickens and the flavors meld beautifully.
Once simmering is complete, remove the bay leaves. Carefully transfer the tinga sauce to a blender and purée until smooth. This creates a luscious sauce that will coat the chicken perfectly.
Add the puréed sauce back into the skillet and stir in the shredded chicken. Cook, stirring often, until heated through, which should take about 5 minutes. This step allows the chicken to absorb the sauce’s rich flavors.
Serve immediately with the warmed tortillas. Offer toppings like crumbled Cotija cheese, fresh cilantro, chopped red onion, and your favorite hot sauce for guests to customize their tacos. Enjoy!
