Chicken Tinga Tacos

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, chopped
• 1 tbsp adobo sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 (15 oz) can diced tomatoes
• 1/2 cup chicken broth
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1 avocado, sliced
• Lime wedges

Method

1. In a medium pot, heat olive oil over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic, chipotle pepper, adobo sauce, oregano, cumin, and paprika. Cook for 1 minute until fragrant.
2. Add diced tomatoes and chicken broth, then bring to a simmer. Nestle the chicken breasts into the sauce, cover, and simmer for 20 minutes or until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the sauce. Simmer uncovered for another 5 minutes to thicken.
4. Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a scoop of chicken tinga, then top with queso fresco, cilantro, red onion, and avocado. Serve with lime wedges.