Directions

1. Gather the ingredients.
2. A large pan with browned pieces of skinless chicken thighs
3. Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet, and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9- x 13-inch baking dish and pour off the fat in the skillet.
4. A large pan with browned sliced onion and chopped garlic, being stirred with a wooden spoon
5. Add the remaining 3 tablespoons of olive oil to the skillet along with the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes.
6. A large pan with cooked onions and garlic in a thickened tomato, chiptole, and broth sauce
7. Add the tomatoes and their juices, the chipotles, and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.
8. A food processor with a smooth puree of tomato-onion sauce
9. Preheat the oven to 350°F. Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper.
10. A baking dish of baked chicken thighs in a tomato-onion sauce
11. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
12. A baking dish of shredded chicken in a tomato-onion sauce
13. Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce.
14. A plate with two chicken tinga tacos served with lime wedges, cilantro, and queso fresca
15. Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese. Garnish the chicken tacos with scallions and chopped cilantro. Serve hot.