the best chicken tinga tacos

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This is one of those rare recipes that comes together so quickly and somehow still rivals a restaurant-quality meal. It is a recipe that, once you make it, you say: I will probably make these chicken tinga tacos every time I have friends over because it makes me look fancy with minimal effort. You also say: I need to memorize this recipe. You also say: How soon is too soon to make these again.
One: This recipe is from my friend Melissa’s cookbook coming out TOMORROW YO called The Minimalist Kitchen (affiliate link). It is a beautiful, inspiring, and (here’s my favorite part) practical cookbook. Oh, hey, and one other thing! It’s also more than a cookbook. Melissa’s expertise isn’t just real life recipes – it’s getting your kitchen life structured in a way that removes the clutter and stress while bringing the art and the craft and the joy (!!) back to cooking.

INGREDIENTS

• Chicken Tinga Tacos:
• 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
• 3 cups shredded cooked chicken (rotisserie chicken works!)
• For Serving:
• 10 (6-inch) corn tortillas
• 2 ripe avocados, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• crumbled cotija
• 1 lime, cut into wedges
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INSTRUCTIONS

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. .........................

for full instruction please see : pinchofyum.com

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