Chicken Tinga Tacos

1. Heat a large skillet over medium. Add the oil and sweet onion and sauté until tender, stirring occasionally, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the chipotles, oregano and cumin, and toast for 1 minute. Add the tomatoes, stock and salt. Bring to a simmer and cook for 7 minutes.

2. Transfer the tomato mixture to the bowl of a blender and puree until smooth. Return the sauce to the pan over low heat. Add the chicken
and cook for 5 minutes. Taste and add more salt if necessary.

3. Warm the tortillas by placing them directly over a gas flame to char the edges, transferring to a plate and covering with a towel once each is finished. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion and cotija. Serve with a lime wedge for squeezing.