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In the vibrant tapestry of Mexican cuisine, few dishes are as beloved as Chicken Tinga Tacos. This culinary masterpiece hails from the Puebla region of Mexico and is renowned for its rich, smoky flavors that tantalize the taste buds. At the heart of Chicken Tinga is tender chicken simmered to perfection in a spicy tomato sauce, which is further elevated by the inclusion of chipotle peppers in adobo sauce. The result is a mouthwatering dish that captures the essence of traditional Mexican cooking, making it a favorite among food lovers and home cooks alike.

The Best Chicken Tinga Tacos

Discover the ultimate Chicken Tinga Tacos that are bursting with flavor! This easy recipe features tender, shredded chicken thighs simmered in a spicy chipotle and tomato sauce, seasoned to perfection with oregano and cumin. Serve your tacos in warm corn or flour tortillas, topped with fresh cilantro and creamy avocado for a delicious meal. Perfect for taco night or any day you crave something tasty. Don't forget the lime wedges for that extra zing!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2-3 chipotle peppers in adobo sauce, finely chopped

1 tablespoon adobo sauce (from the chipotle can)

1 can (14 oz) diced tomatoes (without the juice)

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

Corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Avocado slices, optional

Instructions
 

In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear the chicken for about 4-5 minutes on each side until browned, then transfer to a plate and set aside.

    In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

      Stir in the chipotle peppers, adobo sauce, diced tomatoes, oregano, and cumin. Bring the mixture to a simmer and cook for about 5 minutes.

        Return the seared chicken thighs to the pot, ensuring they are submerged in the sauce. Cover the pot and reduce the heat to low. Allow to simmer for 30 minutes, or until the chicken is tender and fully cooked.

          Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well into the sauce. Adjust seasoning with additional salt and pepper, if needed. Let it cook for another 5-10 minutes for the flavors to meld.

            Warm the tortillas in a skillet or directly over a flame for a few seconds on each side. Fill each tortilla with a generous portion of the chicken tinga, and top with fresh cilantro and avocado slices, if desired.

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

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 tacos