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If you’re in search of a dish that embodies the vibrant flavors of Mexican cuisine, look no further than Chicken Tinga Tacos. This traditional Mexican recipe has gained immense popularity in recent years, becoming a staple in both home kitchens and trendy restaurants alike. Originating from the Puebla region of Mexico, Chicken Tinga is a slow-cooked chicken dish that’s simmered in a rich, smoky sauce made from tomatoes, spices, and chipotle peppers. The result is a dish bursting with flavor, ideal for filling soft tortillas and topped with your favorite garnishes.

The Best Chicken Tinga Tacos

Get ready to savor the flavors of Mexico with these delicious Chicken Tinga Tacos! Tender, shredded chicken thighs simmered in a spicy chipotle tomato sauce create a mouthwatering filling that’s perfect for warm corn tortillas. With fresh cilantro and a squeeze of lime, these tacos are sure to be a hit at your dinner table. Easy to prepare in just under an hour, they’ll quickly become a family favorite. Perfect for taco night or any occasion!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

2 medium tomatoes, diced (or 1 can of diced tomatoes)

2 tablespoons chipotle peppers in adobo sauce (chopped)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/2 cup chicken broth

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Corn tortillas

Instructions
 

Cook the Chicken:

    - In a large skillet, heat olive oil over medium heat. Add the chicken thighs and sear until browned on both sides (about 5 minutes). Remove the chicken from the skillet and set aside.

      Sauté Vegetables:

        - In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

          Prepare the Sauce:

            - Add the diced tomatoes, chipotle peppers, oregano, cumin, salt, and black pepper to the skillet. Stir to combine and cook for another 3-5 minutes, allowing the mixture to thicken slightly.

              Simmer the Chicken:

                - Return the seared chicken to the skillet and pour in the chicken broth. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through.

                  Shred the Chicken:

                    - Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet, mixing it well with the sauce. Simmer uncovered for an additional 5-10 minutes to allow the flavors to meld.

                      Warm the Tortillas:

                        - While the chicken is simmering, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

                          Assemble the Tacos:

                            - To assemble, place a generous amount of the chicken tinga mixture onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice.

                              Serve:

                                - Serve the tacos immediately while warm, alongside additional lime wedges for drizzling.

                                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 servings