Chicken Tinga Tacos

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 medium white onion
• 4 garlic cloves
• 14½ oz canned diced tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tbsp adobo sauce
• ½ cup chicken broth
• ½ tsp oregano
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp vegetable oil
• 12 corn tortillas
• ¼ cup fresh cilantro (optional)
• ¼ cup cotija cheese (optional)
• 1 lime (optional)
• 1 avocado (optional)

Steps

1. Boil chicken breasts in a pot of salted water until cooked through, about 15-20 minutes. Remove chicken, shred it using two forks, and set aside. Reserve 1/2 cup of the cooking liquid.
2. Dice the onion and mince the garlic. In a blender, combine diced tomatoes, chipotle peppers, adobo sauce, chicken broth, oregano, cumin, salt, and pepper. Blend until smooth.
3. Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Pour the blended sauce into the skillet with the onions and garlic. Bring to a simmer, then add the shredded chicken. Stir well to coat the chicken in the sauce.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. If the sauce is too thick, add a little reserved chicken liquid.
6. Warm the corn tortillas according to package directions. Fill each tortilla with a generous portion of chicken tinga.
7. Garnish with fresh cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of lime juice, if desired. Serve immediately.