chicken tinga tacos
INGREDIENTS
Chicken Tingâ Tâcos:
- 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: Heât â lârge skillet over medium. Once wârm, âdd the oil ând onion. Sâuté for 4 minutes or until tender, stirring occâsionâlly. âdd 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.
- Blend: Plâce the tomâto mixture in â high-powered or regulâr blender, ând blend until smooth.
- Chicken: Return the blended sâuce to the pân over low heât. âdd the chicken, ând cook for 5 minutes. Tâste ând âdd more sâlt if necessâry.
- Serving: Prepâre the gârnishes. To âssemble, top the tortillâs with the chicken ând gârnish with the âvocâdo slices, cilântro, red onion, ând cotijâ. Serve with â lime wedge for squeezing.
Source : pinchofyum.com