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Exploring the vibrant flavors of Mexican cuisine often leads home cooks to the beloved Chicken Tinga Tacos. This dish, known for its smoky and spicy profile, is a delightful blend of shredded chicken cooked in a rich tomato and chipotle sauce. Chicken Tinga is more than just a recipe; it’s a celebration of traditional Mexican flavors that have been passed down through generations. As you embark on this culinary journey, you will discover not only how to create Chicken Tinga Tacos from scratch but also gain insight into the cultural significance and unique preparation methods that make this dish a favorite for many.

The Best Chicken Tinga Tacos

Discover the ultimate Chicken Tinga Tacos that are bursting with flavor and perfect for taco night! This recipe features tender chicken thighs cooked in a smoky chipotle sauce, combined with onions, tomatoes, and spices for a hearty filling. Serve in warm corn tortillas, topped with fresh cilantro, creamy avocado, and queso fresco for an extra touch. Ready in just 50 minutes, these tacos are sure to impress family and friends alike!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 large onion, finely chopped

4 cloves garlic, minced

2 medium tomatoes, diced

2-3 chipotle peppers in adobo sauce, chopped (adjust for spice)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

1 cup chicken broth

2 tbsp olive oil

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Crumbled queso fresco (optional)

Instructions
 

Cook the Chicken:

    In a large skillet over medium heat, add 1 tablespoon of olive oil. Season the chicken thighs with salt and pepper, then place them in the skillet. Cook for about 6-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside to cool.

      Sauté Onions and Garlic:

        In the same skillet, add another tablespoon of olive oil if necessary. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.

          Prepare the Sauce:

            Stir in the diced tomatoes, chopped chipotle peppers, smoked paprika, ground cumin, and dried oregano. Cook for about 5 minutes, allowing the flavors to meld and the tomatoes to soften.

              Shred the Chicken:

                As the mixture cooks, shred the chicken thighs into bite-sized pieces. You can do this by using two forks or your hands once the chicken is cool enough to handle.

                  Combine Everything:

                    Add the shredded chicken back into the skillet with the sauce. Pour in the chicken broth and mix well. Simmer the mixture for about 10-15 minutes, stirring occasionally, until the sauce thickens and the chicken absorbs the flavors. Adjust seasoning with additional salt and pepper as needed.

                      Warm the Tortillas:

                        While the chicken is simmering, warm the corn tortillas in a dry skillet over medium heat or directly on a grill for about 30-60 seconds on each side until soft and pliable.

                          Assemble the Tacos:

                            Take a warm tortilla, add a generous scoop of the chicken tinga mixture, and top with fresh cilantro, avocado slices, and crumbled queso fresco if using. Serve with lime wedges on the side for an extra zing.

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6