8 bone-in, skin-on chicken thighs (3pounds) 2 tablespoons vegetable oil, plus more for brushing Kosher salt Freshly ground black pepper 1/2 medium white onion, minced, plus more for serving 2 jalapeños, stemmed, seeded, and minced 2 tablespoons minced chipotle chiles 3 tablespoons adobo sauce 4 plum tomatoes, finely chopped Warm corn tortillas, for serving Cilantro leaves, for serving Sour cream, for serving Lime wedges, for serving Preheat the oven to 425°F. On a large rimme
For the Salsa: 1 plum or Roma tomato, halved (4 ounces; 114 g) 1/2 medium white onion, end trimmed off, layers peeled apart and separated (4 ounces; 114 g) 1 head black garlic, about 13 cloves, separated and peeled (33 g) (see note) 3 pasilla negro chiles (15 g), stemmed 3 chiles de arbol (3 g), stemmed  1 1/2 cups homemade chicken stock  or store-bought low-sodium chicken broth For the Tortillas and Filling: 8 (6-inch) corn tortillas 1 pound (435 g) finely shredded homema
