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Ingredients
  • subheading: Chicken Tinga Tacos:
  • 1 tablespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1 to 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground cumin
  • 3⁄4 cup canned crushed fire-roasted tomatoes
  • 1⁄4 cup chicken stock
  • 1⁄2 teaspoon kosher salt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)
  • subheading: For Serving:
  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • ¼ cup chopped fresh cilantro
  • ½ cup diced red onion
  • subheading: crumbled cotija:
  • 1 lime, cut into wedges
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