Chicken Tinga Tacos

 

2 tablespoons extra-virgin olive oil

1 white onion, thinly sliced

4 garlic cloves, sliced

1 tablespoon ground cumin

1 tablespoon taco seasoning or Tajin

2 cups chicken stock

One 14-ounce can tomato puree

1 teaspoon Mexican oregano

2 bay leaves

1 rotisserie chicken

Flour tortillas

3 tablespoons distilled white vinegar

Kosher salt and fresh-ground pepper, to taste

Cilantro, lime wedges and diced onion, for serving

 

In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until warmed, about 30 minutes.

Remove the chicken from the sauce and shred the meat and remove the skin. Return the meat to the sauce and simmer for 10 minutes.

Heat your tortillas to a slight char over a gas flame or on a grill.

Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve with cilantro, lime and onion.