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1
Heat 3 tablespoons of the olive oil in a large nonstick skillet.
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2
Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes.
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3
Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.
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4
Add the remaining 3 tablespoons of olive oil to the skillet along with the onion.
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5
Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes.
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6
Add the garlic and cook until fragrant, 2 minutes.
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7
Add the tomatoes and their juices, the chipotles and the broth and bring to a boil.
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8
Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.
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9
Preheat the oven to 350.
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10
Transfer the sauce to a food processor and let cool for 15 minutes.
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11
Puree until smooth and season with salt and pepper.
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12
Pour the sauce over the chicken.
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13
Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges.
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14
Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
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15
Remove the chicken from the sauce and shred the meat; discard the bones.
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16
Return the chicken meat to the sauce.
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17
Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese.
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18
Garnish the chicken tacos with the scallions and chopped cilantro and serve hot.
