Tell me how to make Chicken Tinga Tacos (Tinga De Pollo).
Here's a recipe for Chicken Tinga Tacos (Tinga De Pollo):

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cloves garlic, 4 minced, 2 smashed
• 2 whole cloves
• 2 tomatoes
• 5 chipotle peppers in adobo sauce
• 1/2 cup chicken stock
• 2 teaspoons cumin
• 1/2 teaspoon nutmeg
• 2 tablespoons vegetable oil
• 2 white onions, halved and sliced
• 1/4 lb chorizo
• 1 head iceberg lettuce, shredded
• kosher salt
• black pepper, freshly ground
• 2 avocados, sliced
• 12 corn tortillas

Instructions:

1. Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
2. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
3. Remove the chicken from the pot, cool slightly, then shred with two forks.
4. Place a cast-iron skillet over medium-high heat, until smoking.
5. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
6. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
7. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
8. Add the lettuce and sauté 2-3 additional minutes, until softened.
9. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
10. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
11. Serve on warm corn tortillas with sliced avocado.

Enjoy your Chicken Tinga Tacos (Tinga De Pollo)!