Tacos de tinga de pollo

Ingredientes

• one 15-ounce can fire-roasted diced tomatoes
• 1 to 3 chipotle peppers in adobo sauce (or to taste)
• 1 tablespoon adobo sauce (or to taste)
• 1 small white onion (peeled and roughly chopped)
• 3 to 5 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1 to 2 tablespoons olive oil
• 3 cups cooked shredded chicken*
• 15 small corn tortillas (lightly charred or warmed)
• red onions (diced small for garnishing)
• cilantro (minced for garnishing)
• cotija cheese (crumbled for garnishing**)
• lime wedges (for garnishing)

Preparación

1. 1

   Blend: To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.

2. 2

   Simmer: To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***

3. 3

   Cook: Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.

4. 4

   Toast: Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.

5. 5

   Assemble: Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.