Chicken Tinga Tacos with Grilled Tomatillo Salsa

1 tablespoon extra-virgin olive oil

1 1/2 pounds skin-on, bone-in chicken thighs

1 cup diced white onion

2 cloves garlic, smashed and peeled

1 large tomatillo, husk removed, rinsed, and roughly chopped

1/2 teaspoon Mexican oregano

1/2 teaspoon ground cumin

One (14.5-ounce) can fire-roasted diced or crushed tomatoes

2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can

1/2 cup chicken stock

1 bay leaf

Kosher salt

Warm corn tortillas, tomatillo salsa, onion, cilantro, grated cotija cheese, and llime wedges for serving

Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.

Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.

Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.

Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.

Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges.

Grilled Tomatillo Salsa

8 ounces husked, rinsed, and halved tomatillos

2 large cloves of garlic, peeled

1 jalapeño or 2 serrano chiles, stemmed and roughly chopped

1/3 cup (loosely packed) roughly chopped cilantro

1/2 small white onion, finely chopped

1/4 cup water

Sugar

Salt

Place tomatillo halves on your grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to your blender or food processor. Let cool to room temperature.

Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.