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