Tinga

Ingredients

• Lime wedges (for serving)
• Cilantro (1/4 cup, chopped)
• Avocado (1, sliced)
• Corn tortillas (8)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Chicken broth (1/2 cup)
• Tomato sauce (1 cup)
• Chipotle peppers in adobo sauce (2, minced)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Chicken breasts (2, boneless and skinless)

Instructions

1. In a large pot, bring water to a boil. Add the chicken breasts and cook until fully cooked, about 15-20 minutes. Remove from the pot and let cool. Once cooled, shred the chicken using two forks.
2. In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, minced chipotle peppers, tomato sauce, chicken broth, cumin, dried oregano, salt, and pepper to the skillet. Stir well to combine.
4. Reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Warm the corn tortillas in a dry skillet or on a griddle until pliable.
6. To serve, spoon the chicken tinga onto the warm tortillas. Top with sliced avocado and chopped cilantro. Serve with lime wedges on the side.
7. Enjoy these delicious chicken tinga tacos!