Yields: 12 tacos Preptime: 20 min. Cooktime: 1 hr. 40 min.


  • 3
    tbsp. extra virgin olive
  • 1 1/4
    lb. trimmed, skinless, bone-in chicken thighs
  • 1
    medium onion
  • 2
    cloves garlic
  • 14
    oz. canned diced tomatoes
  • 1
    can chipotles in adobo
  • 1/2
    cup chicken broth
  • 1/4
    cup Sontava Habanero Hot Sauce
  • 12
    corn tortillas
  • 1
    oz. Cotija cheese
  • Salt and freshly ground pepper
  • Sliced radishes
  • Chopped cilantro


  • 1Heat 1 ½ tbsp. olive oil in large nonstick skillet. Season the chicken with salt and pepper, add it to the skillet, and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9x13 baking dish and pour off the fat in the skillet.
  • 2Add the remaining 1 ½ tbsp. olive oil to the skillet along with the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and their juices, chipotle peppers, chicken broth, and Sontava hot sauce and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.
  • 3Preheat the oven to 350°F.
  • 4Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
  • 5Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken to the sauce. Spoon about 3 tbsp. of chicken onto each tortilla and sprinkle with crumbled cheese. Garnish the tacos with radishes and cilantro and serve hot.

Other Recipes