Chicken Tinga Tacos - Vetri Community Partnership

Ingredients

• 1 Tablespoon olive oil
• 1 onion (about one cup), diced
• 2 cloves garlic, minced
• 1 to 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¾ cup canned crushed fire-roasted tomatoes (plain will do)
• ¼ cup chicken stock
• ½ teaspoon kosher salt
• 3 cups shredded cooked chicken (rotisserie chicken works!)
• 8 to 10 – 6-inch corn tortillas
• ½ cup chopped fresh cilantro
• ½ cup diced red onion
• Crumbled cotija or queso fresco cheese
• 1 lime, cut into wedges