Chicken Tinga Tacos

• 5 plum tomatoes roughly chopped
• 2 garlic cloves
• 2 chipotle chiles in adobo from can
• 2 tablespoons adobo sauce from can of chipotle chiles in adobo
• 1 white onion large, sliced in strips and divided
• 1 tablespoon olive oil
• 1 teaspoon dried oregano crushed
• 1 teaspoon chicken bouillon granules 1 teaspoon bouillon equals one cube of bouillon
• 4 cups cooked chicken shredded
• 10 corn tortillas warmed
• purple cabbage shredded
• cilantro sprigs
• Cotija cheese crumbled
• lime wedges

1. Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container. Blend until smooth. Set aside.
2. Heat oil in a large saute pan over medium-low heat. Add remaining onion strips, reduce heat to low, and saute until translucent, about 3 minutes.
3. Strain the tomato mixture from the blender into the sauteed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid. Add shredded chicken; stir, cover, and simmer for 15 minutes.
4. Top tortillas with chicken tinga. Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.

tomatoes, garlic, chiles, adobo sauce from, white onion, olive oil, oregano, chicken bouillon granules, chicken, corn tortillas, purple cabbage, cilantro sprigs, cotija cheese, lime wedges

Taken from www.yummly.com/recipe/Chicken-Tinga-Tacos-9005314 (may not work)