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
- 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.
- Blend: Pláce the tomáto mixture in á high-powered or regulár blender, ánd blend until smooth.
- 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.
- 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