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If you’re looking for a vibrant and flavorful dish that encapsulates the heart of Mexican cuisine, look no further than Chicken Tinga Tacos. This beloved dish features succulent, shredded chicken simmered in a rich, smoky sauce made from chipotle peppers, tomatoes, and spices. With its origins deeply rooted in the state of Puebla, Chicken Tinga has gained immense popularity not just in Mexico but all around the world, becoming a favorite among taco enthusiasts.

The Best Chicken Tinga Tacos

Get ready to spice up your taco night with these delicious Chicken Tinga Tacos! Made with tender chicken thighs simmered in a flavorful chipotle and tomato sauce, these tacos are bursting with taste. Customize your toppings with fresh cilantro, creamy avocado, and crumbled queso fresco. Perfect for any occasion, this recipe is quick to prepare and sure to impress. Enjoy a fiesta of flavors in every bite!🌮🔥
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Ingredients
  

1 lb chicken thighs (boneless, skinless)

1 medium onion, diced

3 cloves garlic, minced

2-3 chipotle peppers in adobo sauce (more for extra heat)

1 can (14 oz) diced tomatoes

1 tsp cumin

1 tsp smoked paprika

1 tsp oregano

Salt and pepper, to taste

2 cups chicken broth

2 tbsp vegetable oil

Corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced avocado (optional)

Queso fresco (optional)

Instructions
 

Prepare the Chicken: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan. Sear the chicken for about 5-7 minutes on each side until golden brown. Remove and set aside.

    Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Add diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Create the Sauce: To the onions and garlic, add the chopped chipotle peppers, diced tomatoes (including juice), cumin, smoked paprika, oregano, and 1 cup of chicken broth. Stir well to combine and bring to a simmer.

        Cook the Chicken: Return the seared chicken to the skillet, ensuring it’s submerged in the sauce. Cover and simmer on low heat for about 20-25 minutes until the chicken is cooked through and tender.

          Shred the Chicken: Remove the chicken from the skillet, and using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and mix well with the sauce. If the sauce is too thick, add a little more chicken broth until desired consistency is reached. Adjust seasoning if necessary.

            Warm the Tortillas: While the chicken tinga simmers, warm the corn tortillas in a separate skillet over medium heat, about 30 seconds on each side or until pliable.

              Assemble the Tacos: Place a generous portion of the chicken tinga onto each tortilla. Top with fresh cilantro, sliced avocado, and queso fresco if using. Serve with lime wedges on the side for an extra zing.

                Enjoy: Dig in and savor the incredible layers of flavor in these chicken tinga tacos!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4