· 4 large bone-in chicken thighs, about 1 1/2 pounds· 3 scallions, left whole· 1 bay leaf· 1 thyme branch· 3 black peppercorns· 1 allspice berry· 2 cloves· Kosher salt· 3 tablespoons olive oil· 1 medium yellow onion, finely diced· 2 garlic cloves, minced· 1/2 teaspoon ground cumin· 2 or 3 chipotle chiles in adobo, chopped· 3 tablespoons adobo sauce, from the can· 1/2 cup broth (use broth from simmered chicken)· 8 fresh corn tortillas· 1 small 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
Step 1Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 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.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. 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. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.Step 3Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.Step 4Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. 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. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.