Step 1

Add diced tomatoes, chipotle peppers, oregano, garlic, salt and onion in a large blender. Blend until smooth.

Step 2

Heat a large skillet (skillet with high sides) over medium-high heat. Add olive oil and blended tinga sauce. Cook for 10 minutes.

Step 3

Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken and reduce a little during this time.

Step 4

Remove from heat, taste and season with more salt if necessary.

Step 5

Serve chicken tinga in warm corn tortillas, flour tortillas or lettuce cups. Top with cotija cheese, diced onions and cilantro.