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If you're a fan of vibrant flavors and comforting dishes, then Chicken Tinga should be on your culinary radar. This traditional Mexican dish has gained widespread popularity for its robust flavors and satisfying texture, making it a beloved choice for taco enthusiasts. Chicken Tinga is characterized by its tender chicken, simmered in a rich sauce made from tomatoes, onions, and chipotle peppers, resulting in a dish that is both spicy and smoky.

The Best Chicken Tinga Tacos

Spice up your taco night with these delicious Chicken Tinga Tacos! Made with tender shredded chicken thighs simmered in a smoky, flavorful sauce, these tacos are sure to impress. Simple ingredients like chipotle peppers, tomatoes, and spices come together for a taste you won’t forget. Serve with warm corn tortillas, fresh cilantro, creamy avocado, and a sprinkle of queso fresco. Perfect for gatherings or a cozy family meal! Enjoy every bite!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, finely chopped

4 garlic cloves, minced

2 medium tomatoes, chopped

2 chipotle peppers in adobo sauce, minced

1 tsp smoked paprika

1 tsp ground cumin

1 tsp oregano (Mexican preferred)

1 cup chicken broth

2 tbsp olive oil

Salt and pepper to taste

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Crumbled queso fresco (for serving)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

    Add Tomatoes and Spices: Incorporate the chopped tomatoes, chipotle peppers, smoked paprika, cumin, oregano, and a pinch of salt and pepper. Cook for 3-5 minutes until the tomatoes soften.

      Simmer Chicken: Nestle the chicken thighs into the pan mixture. Pour in the chicken broth, ensuring the chicken is submerged. Bring to a simmer, then cover and reduce the heat to low. Cook for about 25-30 minutes, or until the chicken is tender and easily shreds with a fork.

        Shred Chicken: Remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the pan, allowing it to soak up the flavorful sauce. Adjust seasoning with salt and pepper if necessary.

          Prepare Tortillas: In a separate skillet, heat the remaining olive oil over medium heat. Slightly warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.

            Assemble Tacos: Spoon a generous amount of the chicken tinga mixture onto each tortilla. Top with chopped cilantro, sliced avocado, and crumbled queso fresco.

              Serve: Serve the tacos warm, accompanied by lime wedges for squeezing over the top.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6