|2||cups shredded, cooked chicken breast|
|15||street taco style flour tortillas|
|Spray olive oil|
|8||ounces HERDEZ® Traditional Guacamole Mild|
|½||cup pickled red onions|
|½||cup crumbled cotija cheese|
|1||teaspoon olive oil|
|½||yellow onion, chopped|
|1||tablespoon minced garlic|
|½||cup crushed tomatoes|
|¼||cup chicken stock|
|¼||cup HERDEZ® Chipotle Salsa Cremosa|
|2||chipotle peppers in adobo sauce|
|1||teaspoon Mexican oregano|
Heat olive oil in medium saucepan, over medium-high heat, and cook onions 3 minutes, or until translucent. Add garlic and cook 1 minute. Add Tinga sauce ingredients and cook for another minute. Add to blender, carefully blend until smooth.
Add Tinga sauce back to saucepan and stir in chicken.
Add about 2-3 tablespoons of Tinga chicken to each tortilla. Close with toothpick and add to air fryer. Repeat until air fryer has full layer of tacos. Spray with olive oil.
Air fry in batches at 375° for 3-4 minutes.
Top with HERDEZ® Traditional Guacamole Mild, pickled red onions and cotija cheese.
For the TINGA SAUCE
See step 1 above.