Ingredients
Sauce Ingredients
- 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
Chicken and Toppings
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 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 cheese
- 1 lime, cut into wedges
Instructions
- Make the Sauce: Heat a large skillet over medium heat. Once warm, add the olive oil followed by the chopped onion. Sauté for about 4 minutes until the onion becomes tender, stirring occasionally. Add minced garlic and cook for another 30 seconds, letting the garlic release its aroma. Stir in the chopped chipotle peppers, dried oregano, and ground cumin and toast for 1 minute to deepen their flavors. Pour in the crushed fire-roasted tomatoes, chicken stock, and kosher salt, then bring the mixture to a gentle simmer. Let it cook for 7 minutes to thicken and blend the flavors.
- Blend the Sauce: Carefully transfer the tomato mixture to a high-powered or regular blender. Blend until the sauce is smooth and uniformly textured, ensuring a silky consistency for the taco filling.
- Cook the Chicken in Sauce: Return the blended sauce to the skillet over low heat. Add the shredded cooked chicken and stir to coat the meat thoroughly. Let it cook together for about 5 minutes to allow the chicken to absorb the smoky, spicy flavors. Taste and adjust salt as needed.
- Prepare the Toppings and Assemble: Prepare the garnishes by slicing the avocados, chopping the cilantro, dicing the red onion, and crumbling the cotija cheese. Warm the corn tortillas briefly to make them pliable. To assemble each taco, place a generous amount of the chicken tinga on a tortilla, then top with avocado slices, fresh cilantro, diced red onion, and cotija cheese. Serve each taco with a lime wedge for squeezing over the top to add brightness and a tangy finish.
Notes
- Rotisserie chicken can be used to save time and add extra flavor.
- Adjust the number of chipotle peppers to control the spiciness of the sauce.
- Fire-roasted tomatoes add a smoky depth; canned diced tomatoes can be used if unavailable but will alter flavor slightly.
- Warm the tortillas before serving to prevent cracking and enhance taste.
- For a gluten-free option, confirm tortillas are 100% corn without gluten-containing additives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
