Dd's Chicken Tinga Tacos

 

CHICKEN TINGA TACOS

 

1 ½ tsp. olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1-2 chipotle peppers, in adobo sauce, chopped

½ tsp. oregano

½ tsp. cumin

¾ c. fire roasted tomatoes, crushed

¼ c. chicken broth

½ tsp. salt

¼ tsp. freshly ground black pepper

3 c. cooked (rotisserie) chicken, shredded

Service: flour or corn tortillas (warmed), avocado, cilantro leaves,

chopped red onion, cotija cheese (crumbled), lime wedges

 

In a large skillet over medium heat sautee onion in oil until tender. 

Add garlic; cook 30 seconds. Stir in chipotles, oregano, and cumin. 

Cook 1 minute. Stir in tomatoes, broth, salt and pepper. Bring to a 

simmer, cook 7 minutes. Blend mixture using an immersion blender 

until smooth. Add chicken, stirring until warmed through, about 5 

minutes. Check for seasoning, add additional salt as needed. 

Garnish as desired. Serves 4.