Step 1: Sauté the thinly sliced onions in a large skillet over medium heat with a tablespoon of oil until soft and translucent, about 5-7 minutes.
Step 2: Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
Step 3: Pour the blended tomatoes, minced chipotle peppers, and adobo sauce into the skillet with the onions.
Step 4: Stir in the chicken stock, Mexican oregano, and salt. Bring the mixture to a gentle simmer.
Step 5: Add the shredded chicken to the sauce and stir until well coated. Lower the heat and let it simmer for 10-15 minutes until the sauce has thickened.
Step 6: While the chicken simmers, warm your corn tortillas on a dry skillet or over an open flame until pliable and slightly charred.
Step 7: Assemble The Best Chicken Tinga Tacos by spooning the chicken mixture into the warm tortillas and adding your favorite garnishes.