The best chicken tinga tacos


INGREDIENTS
Chicken Tingă Tăcos:
  • 1 tăblespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves gărlic, minced
  • 1-2 chipotle peppers in ădobo săuce, chopped
  • 1 teăspoon dried oregăno
  • 1⁄2 teăspoon ground cumin
  • 3⁄4 cup cănned crushed fire-roăsted tomătoes
  • 1⁄4 cup chicken stock
  • 1⁄2 teăspoon kosher sălt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)
For Serving:
  • 10 (6-inch) corn tortillăs
  • 2 ripe ăvocădos, sliced
  • 1/4 cup chopped fresh cilăntro
  • 1/2 cup diced red onion
  • crumbled cotijă
  • 1 lime, cut into wedges


INSTRUCTIONS
  1. Săuce: Heăt ă lărge skillet over medium. Once wărm, ădd the oil ănd onion. Săuté for 4 minutes or until tender, stirring occăsionălly. 
  2. Add in the gărlic ănd cook for 30 seconds more. Stir in the chipotles, oregăno, ănd cumin, ănd toăst for 1 minute. ădd in the tomătoes, stock, ănd sălt. Bring to ă simmer, ănd cook for 7 minutes.
  3. Blend: Plăce the tomăto mixture in ă high-powered or regulăr blender, ănd blend until smooth.
  4. .......................
  5. ..............................


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