The Best Chicken Tinga Tacos

• doses: Yield: 3 servings

Ingredientes

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

1/4 cup crumbled cotija

1 lime, cut into wedges

Blend Into Sauce:

1 tablespoon olive oil

half of an onion

2 cloves garlic

2 individual chipotles in adobo sauce

1 teaspoon oregano

1 teaspoon cumin

one 14-ounce can crushed fire-roasted tomatoes

1/2 teaspoon salt

Freeze With:

2 lbs. boneless skinless chicken thighs

Instruções

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.

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

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.

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.