Chicken Tinga Tacos

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Ingredients for 80 servings

• 9.07 kg boneless skinless chicken thighs
• 66 ml kosher salt, divided
• 13 1/3 cans fire-roasted tomatoes, 14.5 ounces
• 27-40 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 27 cloves garlic
• 1.58 liters chicken broth
• 66 ml dried Mexican oregano
• 195 ml vegetable oil
• 13 1/3 white onion, thinly sliced
• 160 corn tortillas, warmed
• 13 1/3 avocado, sliced
• 790 ml crumbled queso fresco, optional
• 790 ml chopped cilantro
• 13 1/3 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.