Chicken Tinga Recipe

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion sliced
• 1/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 cloves garlic minced
• 1 cup canned diced tomatoes
• 2 chipotle peppers in adobo chopped
• 1/2 cup chicken broth
• 3-4 cups boneless skinless chicken thighs, cooked and shredded

OPTIONAL FOR SERVING:

• Corn tortillas
• black refried beans
• avocado
• Cotija cheese
• cilantro

INSTRUCTIONS

• Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano and cook for a couple minutes until the onions have softened. Add in the garlic and cook for another minute. Stir in the diced tomatoes, chipotle peppers, and broth and let the mixture simmer for 4-5 minutes. Place the mixture into a food processor or blender and blend until smooth.
• Add the chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the chicken mixture cook for a few more minutes to soak up all the sauce. Season to taste with salt.
• Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.