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Understanding the rich and vibrant flavors of Mexican cuisine often leads food lovers to discover the delightful world of Chicken Tinga Tacos. This dish, which hails from the Puebla region of Mexico, presents a tantalizing combination of shredded chicken simmered in a spicy, smoky sauce made with chipotle peppers, tomatoes, and aromatic spices. The result is a dish that is not only comforting but also bursting with flavor, making it a favorite among taco enthusiasts around the globe.

The Best Chicken Tinga Tacos

Get ready to indulge in the vibrant flavors of Chicken Tinga Tacos! This easy recipe features tender, shredded chicken simmered in a smoky, tangy sauce made from tomatoes and chipotle peppers. Serve it on warm corn tortillas, topped with fresh cilantro and creamy avocado slices. Perfect for a weeknight dinner or a weekend fiesta, these tacos are sure to be a hit with family and friends. Try them with a squeeze of lime for an extra kick!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, sliced

3 cloves garlic, minced

2 large tomatoes, diced

2 chipotle peppers in adobo sauce, minced

1 tsp adobo sauce (from the chipotles)

1 tsp ground cumin

1 tsp dried oregano

1 cup chicken broth

Salt and pepper to taste

12 corn tortillas

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for topping)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a medium pot, add the chicken thighs and just enough water to cover. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, reserving the cooking liquid, and shred into bite-sized pieces.

    Sauté Vegetables: In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced onion and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for about 1 minute until fragrant.

      Make the Tinga Sauce: Add the diced tomatoes, chipotle peppers, adobo sauce, cumin, oregano, and 1 cup of chicken broth to the skillet. Season with salt and pepper. Bring to a simmer and let cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken.

        Combine Chicken and Sauce: Return the shredded chicken to the skillet, stirring well to combine with the tinga sauce. Let it simmer for an additional 5 minutes, using some of the reserved cooking liquid if the mixture seems too dry.

          Warm the Tortillas: While the chicken mixture is simmering, wrap the corn tortillas in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes, or heat them directly on a skillet for about 30 seconds on each side until pliable.

            Assemble Tacos: To serve, spoon the chicken tinga mixture onto each warm tortilla. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.

              Enjoy: Serve the tacos with additional lime wedges on the side for whom may want an extra zing!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 (makes 12 tacos)