The Best Chicken Tinga Tacos

• olive oil↗1 tablespoon
• roughly chopped sweet onion1 cup
• cloves garlic, minced↗2
• chipotle peppers in adobo sauce, chopped1
• dried oregano↗1 teaspoon
• ground cumin↗0.5 teaspoon
• canned crushed fire-roasted tomatoes↗0.75 cup
• chicken stock↗0.25 cup
• kosher salt↗0.5 teaspoon
• shredded cooked chicken (rotisserie chicken works!)3 cup

  rotisserie chicken works!

• (6-inch) corn tortillas10

  6-inch

• ripe avocados, sliced↗2
• chopped fresh cilantro0.25 cup
• diced red onion0.5 cup
• crumbled cotija0.25 cup
• lime, cut into wedges↗1

Step-by-step instructions

1. 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. 2

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

3. 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. 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.