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Chicken Tinga Tacos are a delicious representation of Mexican cuisine, showcasing the vibrant flavors and rich traditions that make this culinary style so beloved around the world. Originating from the Puebla region of Mexico, Chicken Tinga is a dish that features shredded chicken simmered in a smoky, spicy sauce made primarily from tomatoes and chipotle peppers in adobo. The result is a tantalizing filling that brings depth and character to tacos, making them a favorite for both casual meals and festive gatherings.

The Best Chicken Tinga Tacos

Dive into flavor with these Best Chicken Tinga Tacos! This easy recipe features tender chicken thighs simmered in a smoky, spicy sauce made with chipotle peppers, garlic, and spices. Serve in warm tortillas and top with fresh cilantro, creamy avocado, and crumbled queso fresco for the perfect bite. Ideal for a family dinner or a taco night with friends! Enjoy with a squeeze of lime for that zesty kick. A delicious meal that everyone will love!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 large onion, thinly sliced

4 cloves garlic, minced

2 cups chicken broth

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

1 tablespoon adobo sauce (from chipotle can)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

8-10 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced avocado (optional)

Crumbled queso fresco (optional)

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and sear for about 4-5 minutes on each side until browned. Remove the chicken and set aside.

    Sauté Veggies: In the same pot, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Make the Sauce: Stir in the chicken broth, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Bring to a simmer.

        Simmer the Chicken: Return the seared chicken to the pot. Cover and let it simmer on low heat for about 30 minutes, or until the chicken is fully cooked and tender.

          Shred the Chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot and stir well to combine it with the sauce. Let it cook for an additional 5-10 minutes, allowing the chicken to absorb the flavors.

            Warm the Tortillas: While the chicken is simmering, warm the tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.

              Assemble the Tacos: Fill each tortilla with the chicken tinga mixture. Top with chopped cilantro, slices of avocado, and crumbled queso fresco if desired.

                Serve: Serve the tacos with lime wedges on the side for a burst of freshness!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6