The Best Chicken Tinga Tacos

By Lindsay Ostrom · pinchofyum.com

Makes 10-12 tacos (3 servings)

Shredded chicken simmered in a smoky chipotle-tomato sauce, piled into corn tortillas with avocado and cotija.

1 tablespoon olive oil	Sauté onion 4 min	Add garlic, cook 30 sec	Toast with spices 1 min	Add tomatoes, stock, salt; simmer 7 min	Blend smooth, return to pan	Add chicken, cook low 5 min	Fill tortillas, garnish, serve
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
185 g canned crushed fire-roasted tomatoes
60 ml chicken stock
1/2 teaspoon kosher salt
360 g shredded cooked chicken
10 (6-inch / 15 cm) corn tortillas
2 ripe avocados, sliced	Prepare garnishes
15 g chopped fresh cilantro
80 g diced red onion
30 g crumbled cotija
1 lime, cut into wedges

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