Chipotle and Adobo

Ingredients

For the Tacos

• 4large bone-in chicken thighs, about 1½ pounds
• 3scallions, left whole
• 1bay leaf
• 1thyme branch
• 3black peppercorns
• 1allspice berry
• 2cloves
• Kosher salt
• 3tablespoons olive oil
• 1medium yellow onion, finely diced
• 2garlic cloves, minced
• ½teaspoon ground cumin
• 2 or 3chipotle chiles in adobo, chopped
• 3tablespoons adobo sauce, from the can
• ½cup broth (use broth from simmered chicken)
• 8fresh corn tortillas

For the Garnish

• 1small white onion, finely chopped, soaked in ice water for 10 minutes and drained
• Thinly sliced serrano chile
• Thinly sliced radishes
• Sliced avocado
• Crumbled queso fresco or mild feta cheese
• Crème fraîche or Mexican crema
• Cilantro sprigs
• Dried oregano
• Lime wedges

Preparation

1. Step 1Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and ½ teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
2. Step 2Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
3. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat.
4. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
5. Step 3Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
6. Step 4Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla.
7. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche.
8. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.