1-First, grab a large skillet and heat it over medium heat. Add 1 tablespoon olive oil and 1 cup chopped sweet onion, then sauté for about 4 minutes until it’s tender. Stir in 2 cloves minced garlic and cook for just 30 seconds that aromatic scent will have you excited already! Next, toss in 1 to 2 chopped chipotle peppers, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin, toasting them for a minute to wake up those flavors.

2-Now, stir in 3/4 cup crushed fire-roasted tomatoes, 1/4 cup chicken stock, and 1/2 teaspoon kosher salt. Bring everything to a simmer and let it cook for 7 minutes this is where the magic happens! Transfer the mixture to a blender and blend until smooth, then return it to the pan on low heat. Add 3 cups shredded cooked chicken and cook for another 5 minutes, adjusting salt as needed.

3-Finally, warm your 10 corn tortillas by charring them over a gas flame or heating them in a pan, then cover to steam. Assemble your tacos with the chicken mixture, topped with sliced avocados, chopped cilantro, diced red onion, and crumbled cotija cheese. Serve with lime wedges for a fresh zing. Isn’t it amazing how a few steps can create something so delicious? For dietary adaptations, like using jackfruit for vegan options, swap it in at the chicken step.