Ingredients
- tablespoon olive oil
- cup roughly choppedsweet onion
- clove sgarlic, minced
- -2 chipotle peppers in adobo sauce, chopped
- teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup can nedcrushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- cup sshredded cooked chicken(rotisserie chicken works!)
- (6-inch) corntortillas
- ripe avocados, slice d
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija
- lime, cut into wedges
Instructions
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a high powered or regular blender, and blend until smooth.
- Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Tips
a little lime and garlic salt in your avocado mash won’t be sad. It won’t be sad at all.