Chicken Tinga

Add chicken thighs, halved onion, garlic cloves, kosher salt, and dried oregano to a large pot. Pour in chicken stock and water.

Increase heat to high and bring the liquid to a simmer.

Reduce heat to medium-low, cover, and simmer for 30 minutes, or until chicken is cooked through.

Remove chicken from the pot and place in a large bowl. Reserve the onions and broth. Shred the chicken into bite-sized pieces once cool enough to handle.

Heat olive oil in the same pot over medium heat. Add the remaining chopped onion and a pinch of salt, and sauté for 4-5 minutes until softened and lightly browned.

Pour in the reserved chicken broth and water from poaching the chicken. Bring to a boil over high heat and reduce by half.

Add the reserved poached onions, chipotle peppers in adobo sauce, and San Marzano tomatoes to a blender. Pour in the reduced chicken broth. Blend until smooth.

Return the sauce to the pot. Set heat to medium-high and simmer for about 15 minutes, skimming any foam or fat from the top.

Reduce heat to medium-low and add the shredded chicken to the sauce. Stir to combine.

Simmer for 10-15 minutes, allowing the chicken to absorb the sauce flavors. Stir occasionally.

Taste and adjust seasoning with salt if needed. Serve hot, garnished with crumbled queso fresco and chopped cilantro.