Serves: 4

Ingredients for Tacos:

• 1 teaspoon avocado oil or olive oil
• 2 pounds boneless, skinless, chicken thighs
• 1 small (10 ounce) can tomato sauce
• 1 bunch cilantro, about 5 - 6 stems
• 1/2 white onion (optional)
• 2 chipotles en adobo and 1 tablespoon of the adobo sauce from the can
• 3 tablespoons garlic, minced
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 24 ounces chicken broth or stock
• 2 roma tomatoes
• 1 lime, juiced
• salt and pepper, to taste
• tortillas, for serving
• 1 cup shredded queso blanco, Oaxaca or Mexican cheese of your choice, for serving
• fresh cilantro, for serving

Ingredients for Slaw:

• 1/2 cup mayo
• 1½ tablespoons cilantro
• 1/2 teaspoon cumin
• 2 tablespoons lime juice
• salt and pepper, to taste
• 2 cups slaw mix
• 2 cups jicama julienned
• 1 cup carrots julienned

Procedure for Tacos:

1. Heat a deep pot over medium high heat, add oil.
2. Salt and pepper the chicken, then sear until golden brown on both sides, about 5 minutes each side.
3. Remove chicken and add onions to the pot if using, sauté for five minutes, or until translucent.
4. Add chicken back in the pot along with the tomato sauce, cilantro, chipotles, garlic, cumin, chili powder and stock.
5. Stir until combined. Salt and pepper to taste.
6. Simmer on low for about 25 minutes. Remove chicken until cool to the touch and shred with two forks.
7. Using a stick blender or adding the tomato broth to a blender, along with the roma tomatoes, and carefully blend until smooth. Season with salt and pepper.
8. Add the juice of 1 lime.
9. To make the tacos, heat a cast iron griddle, skillet, or your favorite pan and heat over medium heat.
10. Dip a tortilla in the broth.
11. Add chicken, cheese of choice, and some cilantro to the tortilla and fry for about 2-3 minutes a side.
12. Serve with a side of the broth.

Procedure for Slaw:

1. Whisk together the mayo, cilantro, cumin, and lime juice and set aside.
2. Toss the vegetables with the dressing.
3. Let chill 1 hour before serving.