Save time by grabbing a rotisserie chicken from your local store and shred the meat for these great tacos.
Ingredients:
1 Tablespoon olive oil
1 cup chopped onion
1 Tablespoon fresh oregano
1/2 teaspoon ground cumin
1 small chipotle chile, canned in adobo
3/4 cup chopped tomato
1/4 cup chicken stock
1 Tablespoon adobo sauce
3 cups shredded chicken
1/4 cup kosher salt
8-6″ corn tortillas
1/4 cup sour cream
1/2 cup cilantro
1 ripe peeled avocado, sliced
1 ounce queso fresco crumbled
4 lime wedges
Heat oil in a large skillet over medium heat. Add onion and garlic, sauté 4 minutes. Add oregano, cumin, and chipotle chile, cook 1 minutes. Add tomato stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel and blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.
Serves: 4
Recipe from Cooking Light Magazine