Easy 20-Minute Chicken Tinga Tacos

fire-roasted diced tomatoes

to 3 chipotle peppers in adobo sauce, or to taste

adobo sauce, or to taste

small white onion, peeled and roughly chopped

to 5 cloves garlic

cumin

Mexican oregano

to 2 tablespoons olive oil

 3 cups cooked shredded chicken (I highly recommend a rotisserie chicken)

small corn tortillas, lightly charred or warmed

red onions, diced small for garnishing

cilantro, minced for garnishing

cotija cheese, crumbled for garnishing (panela or queso fresco may be substituted)

lime wedges, for garnishing