Chicken Tinga Tacos

INGREDIENTS

1 Tbsp.

Extra Virgin Olive Oil

1 C.

Sweet Onion, roughly chopped

2 cloves

Garlic, minced

Chipotle Peppers, in adobo sauce chopped

1 tsp.

Oregano

1/2 tsp.

Cumin

3/4 C.

Canned Crushed Fire Roasted Tomatoes

1/4 C.

Chicken Stock

1/2 tsp.

Kosher Salt

3 C. s

Shredded Chicken

10 6 in. s

Corn Tortillas

Ripe Avocados, sliced

1/4 C.

Cilantro, chopped

1/2 C.

Red Onion, diced

Crumbled Cotija

Lime, cut into wedges

NOTES

Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve. Spiciness: I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three. Avocado Mash: I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken. CHAR YOUR TORTILLAS PLEASE: Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)

Randi Boyle • 2018-09-03