Chicken Tinga Tacos | NewYork-Presbyterian Hudson Valley Hospital

Ingredients

• 1 Tbsp olive oil
• 1 cup onion, minced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1⁄2 tsp ground cumin
• 1 cup canned tomato puree
• 1⁄4 cup chicken stock
• 1⁄2 tsp salt (or less if you prefer)
• 3 cups shredded cooked chicken (you can purchase a rotisseries chicken, remove the skin and bones and pull it apart to shred it)
• Optional: 1/4 tsp cayenne pepper if you like spicy food