1/2yellow or white onion, peeled and roughly chopped
1teaspoonkosher salt + 1/2 teaspoon kosher salt
1/2teaspoonfreshly ground pepper
1/2teaspoondried Mexican oregano
1wholechipotles in adobo
1(15-ounce) canfire-roasted tomatoes or regular tomatoes
1(15-ounce) cans jackfruitdrained
1/2white onion, diced
2 tablespoonsminced cilantro
1limeplus more for extra
Flour or corn tortillas warmed
1 ounce cotija cheese (optional)
To Make the Tinga:
To a medium pot, set over medium heat, add the olive oil. When warm, add the onion and garlic cloves, along with the salt. Cook until softened, about 5 minutes.
Transfer to the onion mixture to the blender, along with kosher salt, freshly ground pepper, Mexican oregano, ground cumin, chipotles in adobo and can of fire-roasted tomatoes. Blend for about 30 seconds, until smooth. Pour the mixture into the pot.
Meanwhile, chop up and shred the jackfruit. When you’re done, rinse it with cold water and then give it a bit of a shake to get rid of any excess water that’s on them. Transfer the jackfruit to the pot with the tinga sauce and bring to a gentle simmer. Immediately return the heat to low and cover the pot; cook for about 20 to 25 minutes, until all of the flavors have been married. Give it a taste and adjust the salt according to taste (I actually didn’t need any additional salt but everyone is different!).
To a medium bowl, mix together the onion, cilantro, lime juice, avocado and a few pinches of salt.
Add a spoonful of tinga to the center of a warm tortilla. Top with the onion mixture, a handful of cotija cheese (if using). Repeat until you build however many tacos you want!
Any leftover tinga can be kept in an airtight container in the fridge for up to 5 days. Or you can freeze it up to 3 months.