1-First, heat a large skillet over medium heat and add 1 tablespoon olive oil along with 1 cup roughly chopped sweet onion. Sauté for 4 minutes until the onion turns tender and smells amazing. This step builds the base flavor for your authentic chicken tinga.

2-Next, toss in 2 cloves minced garlic and cook for just 30 seconds to keep it from burning. Then, stir in 1 to 2 chopped chipotle peppers, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Let them toast for 1 minute to wake up those spices and add that smoky kick.

3-Now, pour in 3/4 cup canned crushed fire-roasted tomatoes, 1/4 cup chicken stock, and 1/2 teaspoon kosher salt. Bring everything to a simmer and cook for 7 minutes until the sauce thickens up nicely. For a smoother texture, blend the tomato mixture until it’s just right it’s a game-changer for that perfect sauce.

4-Return the sauce to the pan on low heat and mix in 3 cups shredded cooked chicken. Cook for another 5 minutes, stirring to coat the chicken evenly, and adjust the salt if it needs a little more. While that’s happening, prepare your garnishes and warm the 10 corn tortillas by placing them directly over a flame or on a warm pan, then cover to steam.

5-Finally, assemble your tacos by topping each tortilla with the chicken mixture and adding 2 sliced ripe avocados, 1/4 cup chopped cilantro, 1/2 cup diced red onion, and 1/4 cup crumbled cotija cheese. Serve with lime wedges for a fresh squeeze. This yields about 10 to 12 tacos, perfect for serving 3 people. If you’re looking for more quick chicken ideas, try our baked chicken breast recipe for a simple side dish.