chicken tinga tacos

Ingredients

1 14 oz Can Diced Tomatoes

½ tsp Dried Oregano

2 Chipotle Chiles (in Adobo sauce)

2 Tbsp Olive Oil

1 Red Onion diced

4 Cloves Garlic minced

1 Cup Chicken Stock

 2 lbs. Chicken cooked & shredded

1 tsp Sea Salt

¼ tsp Black Pepper

8 Tortillas

Optional Toppings:

Plain Greek Yogurt, Sliced Avocado, Shredded Purple Cabbage, Sliced Radishes, Pickled Red Onions, Fresh Cilantro, Lime Wedges, and Hot Sauce

Directions

Combine diced tomatoes (not drained), oregano, and chiles in a blender. Puree and set aside.

Heat olive oil in skillet over medium-high heat. Add the onions and cook for about 5 minutes. Add garlic and cook for 2 minutes more.

Stir the tomato mixture and chicken stock into the onions. Add the shredded chicken and stir through. Let simmer for 10 minutes until the sauce begins to thicken. Season with salt and pepper.

Serve on tortillas with preferred toppings.