Chicken Tinga Tacos

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Ingredients for 137 servings

• 15.54 kg boneless skinless chicken thighs
• 115 ml kosher salt, divided
• 23 cans fire-roasted tomatoes, 14.5 ounces
• 46-69 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 46 cloves garlic
• 2.7 liters chicken broth
• 115 ml dried Mexican oregano
• 340 ml vegetable oil
• 23 white onion, thinly sliced
• 274 corn tortillas, warmed
• 23 avocado, sliced
• 1.35 liters crumbled queso fresco, optional
• 1.35 liters chopped cilantro
• 23 lime, cut into wedges

1. Step 1 of 5

   Put the chicken in a pot with water to cover and 1/2 teaspoon salt. Simmer gently 15 to 18 minutes, until cooked through. Cool slightly and shred.

2. Step 2 of 5

   Blend the tomatoes, chipotles, adobo sauce, garlic, broth, oregano and remaining salt until smooth.

3. Step 3 of 5

   Heat the oil in the skillet over medium. Cook the onion 6 to 8 minutes, until soft and lightly golden.

4. Step 4 of 5

   Pour in the sauce and simmer 5 minutes. Add the chicken and cook 5 minutes more, until the sauce clings. Taste and add more chipotle if you want more heat.

5. Step 5 of 5

   Fill the warm tortillas with tinga and top with avocado, queso fresco, cilantro and a squeeze of lime.