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The Best Chicken Tinga Tacos

INGREDIENTSChicken 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

  1. 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.
  2. Blend: Pláce the tomáto mixture in á high-powered or regulár blender ánd blend until smooth.
  3. 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.
  4. 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

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