INGREDIENTS

• 2 tablespoons vegetable oil
• 1 small onion, chopped fine
• 1 tablespoon ancho chile powder
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon grated lime zest plus 1 tablespoon juice
• Salt and pepper
• ½ cup chicken broth
• 1 pound boneless, skinless chicken breasts, trimmed
• 1 tablespoon chopped fresh cilantro
• 1 avocado, halved, pitted, and sliced thin
• 1 recipe Pickled Onion and Cabbage
• 2 ounces queso fresco, crumbled (½ cup)

INSTRUCTIONS

1. Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 4 minutes.
2. Stir in chile powder, garlic, oregano, lime zest, and pinch of salt, and cook for 30 seconds.
3. Stir in broth and bring to simmer. Nestle chicken into sauce. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking.
4. Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into small pieces.
5. Return sauce to high heat and simmer until thickened, about 5 minutes.
6. Off heat, stir in shredded chicken, lime juice, and cilantro, and season with salt and pepper to taste.
7. Garnish with avocado, Pickled Onion and Cabbage, and queso fresco.