1-First, heat a large skillet over medium heat and add 1 tablespoon olive oil. Sauté 1 cup chopped sweet onion until it’s tender, about 4 minutes, to build a sweet base for your sauce. Next, toss in 2 cloves minced garlic and cook for 30 seconds until it’s fragrant and adds that extra punch.

2-Stir in 1 to 2 chopped chipotle peppers in adobo, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin; let them toast for 1 minute to wake up those flavors. Then, add 3/4 cup crushed fire-roasted tomatoes, 1/4 cup chicken stock, and 1/2 teaspoon kosher salt, bring it to a simmer, and cook for 7 minutes to let everything meld together.

3-Blend the tomato mixture until it’s smooth, then return it to the skillet on low heat and mix in 3 cups shredded chicken. Cook for 5 minutes until it’s all heated through, and adjust salt if needed for the perfect balance. For the tortillas, char your 10 corn tortillas over a flame or in a warm pan, then wrap them in a towel to steam and keep them soft.

4-Finally, mash the 2 sliced avocados if you like maybe with a squeeze of lime for zest and spread it on the tortillas. Pile on the chicken tinga, top with 1/4 cup chopped cilantro, 1/2 cup diced red onion, and 1/4 cup crumbled cotija cheese, then serve with lime wedges for a fresh finish.