Chicken Tinga Tacos

Ingredients

• Boneless skinless chicken thighs or breasts 2 lb
• Yellow onion 1 count
• Garlic 2 clove
• Fire-roasted diced tomatoes (canned) 1 14.5-oz can
• Chipotle peppers in adobo 2 pepper
• Adobo sauce (from can) 2 tbsp
• Dried oregano 1 tsp
• Ground cumin 1 tsp
• Salt 1 tsp
• Corn tortillas 12 count
• Black beans (canned, side) 1 15-oz can
• Avocados 2 unit
• Cilantro 1 unit
• Lime 1 unit

Steps

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth. (Use blender).
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary. Shred chicken.
4. Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.