Ingredients
- 2 teaspoons olive oil
- 1/2 medium sweet onion chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 3/4 cup crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- Kosher salt to taste
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- 10 6-inch corn tortillas
- 2 ripe avocados sliced
- 3 tablespoons chopped fresh cilantro
- 1/3 cup diced red onion
- 1/4 cup crumbled cotija cheese
- Mexican crema for topping (optional)
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped sweet onion and cook for about 4 minutes until softened. Stir in the minced garlic and chopped chipotle peppers along with the dried oregano and ground cumin. Cook for an additional minute.
- Add the fire-roasted tomatoes, chicken stock, and kosher salt. Bring to a simmer and cook for 7 minutes until slightly thickened. If you prefer a smoother texture, you can blend the sauce now.
- If you blended the sauce separately, return it to the skillet. Incorporate the shredded cooked chicken and let it simmer for 5 minutes to allow the flavors to meld together. Taste it and adjust the salt if necessary.
- Warm the corn tortillas in a dry skillet or microwave until they are soft and pliable. Spoon a generous amount of the chicken tinga mixture onto each tortilla.
- Top with sliced avocado, chopped cilantro, diced red onion, crumbled cotija cheese, and optional Mexican crema. Serve with a wedge of lime for squeezing over the top.
