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Boar’s Head® Chicken Tinga Tacos

Serves 2
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
769 calories per serving

Ingredients

> 2 tbsp olive oil
> 1 cup sweet, white, or yellow onion, chopped
> 2 clove garlic, minced
> 2 tsp dried oregano
> 1 tsp ground cumin
> 2 peppers from 1 can of chipotle peppers in adobo sauce
> 1 cup canned crushed fire-roasted tomatoes
> 1/2 cup chicken stock
> 8 oz Boar's Head ® Sweet B's ™ Honey Barbecue Glazed Chicken Breast, sliced
> Salt, to taste
> 6 6 inch corn tortillas
> 1 ripe avocado, sliced
> 1 cup fresh cilantro
> 1/2 cup red onion, diced
> 1/2 cup Cotija cheese, crumbled
> 1 lime, cut into 6 wedges

Steps

1
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 oregano and cumin and cook until fragrant for 1 minute. Add in chipotles, tomatoes and chicken stock. Bring to a simmer, and cook for 7 minutes. Season with salt to taste.
2
Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3
Return blended sauce to pan and gently place chicken in pan. Warm through for 5 minutes. Taste and add salt if necessary.
4
Prepare the garnishes. To assemble, fold chicken and top the tortillas then garnish with the avocado slices, cilantro, red onion, and cotija cheese. Serve with a lime wedge for squeezing.

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