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Active: 30 minutes | Total time: 2 hours 30 minutes
If a recipe only calls for one or two chiles in adobo, you can bag and freeze the rest for another use.
MAKE AHEAD: The tinga can be refrigerated for up to 3 days and reheated gently.
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, skinless, bone-in chicken thighs
Salt and freshly ground black pepper
1 large onion, thinly sliced
3 large garlic cloves, minced
One 28-ounce can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth
24 corn tortillas
2 ounces Cotija cheese, crumbled
Sliced scallions and chopped cilantro, for garnish
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1st Keep
 IlanaKS
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