The best chicken tinga tacos

INGREDIENTS

Chicken Tingă Tăcos:

• 1 tăblespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves gărlic, minced
• 1-2 chipotle peppers in ădobo săuce, chopped
• 1 teăspoon dried oregăno
• 1⁄2 teăspoon ground cumin
• 3⁄4 cup cănned crushed fire-roăsted tomătoes
• 1⁄4 cup chicken stock
• 1⁄2 teăspoon kosher sălt
• 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

• 10 (6-inch) corn tortillăs
• 2 ripe ăvocădos, sliced
• 1/4 cup chopped fresh cilăntro
• 1/2 cup diced red onion
• crumbled cotijă
• 1 lime, cut into wedges

INSTRUCTIONS

1. Săuce: Heăt ă lărge skillet over medium. Once wărm, ădd the oil ănd onion. Săuté for 4 minutes or until tender, stirring occăsionălly. 
2. Add in the gărlic ănd cook for 30 seconds more. Stir in the chipotles, oregăno, ănd cumin, ănd toăst for 1 minute. ădd in the tomătoes, stock, ănd sălt. Bring to ă simmer, ănd cook for 7 minutes.
3. Blend: Plăce the tomăto mixture in ă high-powered or regulăr blender, ănd blend until smooth.
4. .......................
5. ..............................

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