Chicken Tinga Tacos

INGREDIENTS

Chicken Tinga Tacos:

• 1 tablespoon olive oil

• 1 cup roughly chopped sweet onion

• 2 cloves garlic, minced

• 1–2 chipotle peppers in adobo sauce, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 3/4 cup canned crushed fire-roasted tomatoes

• 1/4 cup chicken stock

• 1/2 teaspoon kosher salt

• 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

• 10 (6-inch) corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup diced red onion

• 1/4 cup crumbled cotija

• 1 lime, cut into wedges

INSTRUCTIONS

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

4. Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.