Ingredients

1 canned chipotle chiles en adobo 2 garlic cloves 4 plum ripe tomatoes2 tbsp. olive or vegetable oil 4 medium chicken thighs skin removed 4 med boiling potatoes (red skin ones) 1 medium white onion, thinkly sliced 1 tsp. dried oregano salt, about 3/4 tsp. 1/3 cup crumbled mexican queso fresco (I just used monterey jack and cheddar) 1 ripe avocado, diced Roast the unpeeled garlic on the skillet over med high heat, turning occasionally until soft, about 15 min. Cool and peel. Roast the tomatoes on a baking sheet 4' below a very hot broiler until blackened all around. Cool then peel. Place in a blender and puree the tomatoes, chilies, garlic. Heat 1 tbsp. oil in pan..add the puree and stir for about 5 minutes til thickens. Nestle chicken thighs into sauce, cover and set over med-low heat. Cook for about 25 min until meat is tender. Remove chicken and shred from bone. With a food processor or hand grater, coarsely shred the potatoes. Squeeze between your hands to remove as much water as possible. Heat remaining 1 tbsp. oil over med-high heat. Add the onion and potatoes and cook until well browned. Scrape in the sauce and oregano, bring to a boil, stir in the chicken and heat through about 2 min. Scoop into serving dish and sprinkle with cheese and avocado. Serve in soft tortilla shells

Description

View Full Recipe