Chicken Tinga Tacos

Save time by grabbing a rotisserie chicken from your local store and shred the meat for these great tacos.


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