the best chicken tinga tacos

the best chicken tinga tacos

 

INGREDIENTS

Chicken Tinga Tacos:

·         1 tablespoon olive oil

·         1 cup roughly chopped sweet onion

·         2 cloves garlic, minced

·         1-2 chipotle peppers in adobo sauce, chopped

·         1 teaspoon dried oregano

·         1⁄2 teaspoon ground cumin

·         3⁄4 cup canned crushed fire-roasted tomatoes

·         1⁄4 cup chicken stock

·         1⁄2 teaspoon kosher salt

·         3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

·         10 (6-inch) corn tortillas

·         2 ripe avocados, sliced

·         1/4 cup chopped fresh cilantro

·         1/2 cup diced red onion

·         crumbled cotija

·         1 lime, cut into wedges

INSTRUCTIONS

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

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.    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.

Source   https://pinchofyum.com      

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