- 1 Tbsp olive oil
- 1 cup onion, minced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1⁄2 tsp ground cumin
- 1 cup canned tomato puree
- 1⁄4 cup chicken stock
- 1⁄2 tsp salt (or less if you prefer)
- 3 cups shredded cooked chicken (you can purchase a rotisseries chicken, remove the skin and bones and pull it apart to shred it)
- Optional: 1/4 tsp cayenne pepper if you like spicy food
- 10 (6-inch) corn or flour tortillas
- 1/4 cup fresh cilantro, leaves only
- 1/2 cup red onion, sliced
- crumbled cotija cheese or another cheese you like
- 1 lime, cut into wedges
- 1. Sauce: Heat a large pan 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, cumin and cayenne if using, and cook for 1 minute. Add in the tomatoes, chicken stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a blender or food processor, and blend until smooth. If you do not have a blender or food processor you can skip this step and have a chunkier sauce.
- Return the blended sauce to the pan over low heat.
- Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Prepare the toppings:
- Top the tortillas with the chicken, cilantro, red onion, and cheese.
- Serve with a squeeze of lime juice.
Note: Dish keeps for 5 days in an airtight container in the refrigerator and can be used as a topping over a salad, combined with rice and beans, or enjoyed in a sandwich.