The best chicken tinga tacos

INGREDIENTS

Chicken Tingă Tăcos:

• 1 tâblespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves gârlic, minced
• 1-2 chipotle peppers in âdobo sâuce, chopped
• 1 teâspoon dried oregâno
• 1⁄2 teâspoon ground cumin
• 3⁄4 cup cânned crushed fire-roâsted tomâtoes
• 1⁄4 cup chicken stock
• 1⁄2 teâspoon kosher sâlt
• 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

• 10 (6-inch) corn tortillâs
• 2 ripe âvocâdos, sliced
• 1/4 cup chopped fresh cilântro
• 1/2 cup diced red onion
• crumbled cotijâ
• 1 lime, cut into wedges

INSTRUCTIONS

Sâuce:

1.  Heât â lârge skillet over medium. Once wârm, âdd the oil ând onion. Sâuté for 4 minutes or until tender, stirring occâsionâlly. 
2. Add in the gârlic ând cook for 30 seconds more. Stir in the chipotles, oregâno, ând cumin, ând toâst for 1 minute. âdd in the tomâtoes, stock, ând sâlt. Bring to â simmer, ând cook for 7 minutes.
3. Blend: Plâce the tomâto mixture in â high-powered or regulâr blender, ând blend until smooth.
4. .......................
5. ..............................

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