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Ingredients
  • 1.5 lbs boneless skinless chicken thighs
  • 4 oz tomatillo puree
  • 2 tbsp tomato paste
  • 2 chipotle peppers
  • 1 red onion, divided
  • 2 cloves garlic
  • 2 tbsp cumin
  • 1 tbsp dried oregano
  • 2 cans (15.5 oz) pinto beans
  • 8 to 12 small corn or flour tortillas
  • 1 small bunch cilantro
  • 2 oz cotija cheese or queso fresco
  • 1 to 2 limes for garnish
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