This is SO good! A friend made this recipe below for him and he loved it! He doesn’t like spicy so I subbed out the chipotle peppers (but use them if you can!) Adapted from Pinch of Yum’s Chicken Tinga recipe 1 tablespoon olive oil 1 cup roughly chopped sweet onion 6 cloves garlic, minced 1–2 chipotle peppers in adobo sauce, chopped ( a non- spicy version, try 2-3 tspn ancho chile powder) 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3/4 cup canned crushed fire-roasted tomatoes or Mexican stewed tomatoes 1/4 cup chicken stock 1/2 teaspoon kosher salt 3 cups shredded cooked chicken (rotisserie chicken works!) For Serving: 10 (6-inch) corn or flour tortillas 2 ripe avocados, sliced 1/4 cup chopped fresh cilantro 1/2 cup diced red onion 1/4 cup crumbled cotija 1 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. #mexicanfood #streetfood #tacos #chicken #tinga #mealprep #quickrecipes #cheflife #chef #mom #competitive #lunch #lunchideas #dinner #mealideas #orthopedics #boymom #bulking #guacamole #picodegallo #chop #keepingbusy #margarita l #flavor #rainbow #satisfyingvideos @HexClad