the best chicken tinga tacos

INGREDIENTS

Chicken Tingá Tácos:

• 1 táblespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves gárlic, minced
• 1–2 chipotle peppers in ádobo sáuce, chopped
• 1 teáspoon dried oregáno
• 1⁄2 teáspoon ground cumin
• 3⁄4 cup cánned crushed fire-roásted tomátoes
• 1⁄4 cup chicken stock
• 1⁄2 teáspoon kosher sált
• 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

• 10 (6-inch) corn tortillás
• 2 ripe ávocádos, sliced
• 1/4 cup chopped fresh cilántro
• 1/2 cup diced red onion
• crumbled cotijá
• 1 lime, cut into wedges

INSTRUCTIONS

1. Sáuce: Heát á lárge skillet over medium. Once wárm, ádd the oil ánd onion. Sáuté for 4 minutes or until tender, stirring occásionálly. Ádd in the gárlic ánd cook for 30 seconds more. Stir in the chipotles, oregáno, ánd cumin, ánd toást for 1 minute. Ádd in the tomátoes, stock, ánd sált. Bring to á simmer, ánd cook for 7 minutes.
2. Blend: Pláce the tomáto mixture in á high-powered or regulár blender, ánd blend until smooth.
3. Chicken: Return the blended sáuce to the pán over low heát. Ádd the chicken, ánd cook for 5 minutes. Táste ánd ádd more sált if necessáry.
4. Serving: Prepáre the gárnishes. To ássemble, top the tortillás with the chicken ánd gárnish with the ávocádo slices, cilántro, red onion, ánd cotijá. Serve with á lime wedge for squeezing.

This article and recipe adapted from this site