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If you’re on a quest for a vibrant and flavorful dish that embodies the essence of Mexican cuisine, look no further than Chicken Tinga Tacos. This beloved dish, hailing from the Puebla region of Mexico, showcases the rich culinary traditions and vibrant flavors that define Mexican cooking. Chicken Tinga is characterized by its tender, shredded chicken simmered in a smoky, spicy sauce made primarily from chipotle peppers and tomatoes. The dish is not only a staple in Mexican households but also a popular choice in taquerias across the country, thanks to its irresistible combination of heat and flavor.

The Best Chicken Tinga Tacos

Dive into the bold flavors of these Chicken Tinga Tacos that will make your taste buds dance! With tender, shredded chicken cooked in a smoky chipotle sauce, this recipe is easy to follow and perfect for any taco night. Garnish with fresh cilantro and crumbled queso fresco, and squeeze some lime for an extra zing. Ready in just one hour, this dish serves four, making it great for family dinners or gatherings. Enjoy this delicious taste of Mexico!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 chipotle peppers in adobo sauce, chopped

1 can (14 oz) diced tomatoes

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper, to taste

1 cup chicken broth

8 corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Crumbled queso fresco (optional, for garnish)

Instructions
 

Prepare the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Brown the chicken on both sides for about 5-7 minutes. Remove the chicken from the pot and set aside.

    Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add Flavor: Stir in the chopped chipotle peppers, diced tomatoes, oregano, ground cumin, and the browned chicken. Pour in the chicken broth and stir to combine.

        Simmer the Mixture: Bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and cook for about 25-30 minutes, or until the chicken is tender and easily shreds with a fork.

          Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and mix well with the sauce. Adjust seasoning with additional salt and pepper as needed.

            Assemble the Tacos: Heat the corn tortillas on a skillet over medium heat until warm and pliable. Spoon the chicken tinga mixture onto the tortillas.

              Garnish and Serve: Top the tacos with chopped cilantro and crumbled queso fresco if desired. Serve with lime wedges on the side for squeezing over the tacos.

                Prep Time, Total Time, Servings

                  | 15 mins | 1 hr | 4 servings |