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If you’re on the quest for an irresistible taco recipe that will tantalize your taste buds, look no further than Chicken Tinga Tacos. This beloved dish hails from the vibrant culinary landscape of Mexico, renowned for its rich flavors and hearty ingredients. Chicken Tinga is known for its smoky, spicy, and savory profile, making it a standout choice for taco enthusiasts and home cooks alike.

The Best Chicken Tinga Tacos

Looking for a deliciously spicy twist on taco night? Try these Chicken Tinga Tacos! Made with tender, shredded chicken marinated in smoky chipotle peppers, onions, and aromatic spices, they offer a burst of flavor in every bite. Simply cook the chicken, shred it, and load it into warm corn or flour tortillas. Top with fresh cilantro, avocado, and queso fresco for an unforgettable meal. Perfect for family dinners or gatherings! Enjoy with lime wedges on the side!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

4 cloves garlic, minced

2-3 chipotle peppers in adobo sauce (more if you like it spicy)

1 tablespoon adobo sauce (from the chipotle can)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup chicken broth

Salt and pepper to taste

Corn or flour tortillas (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado, sliced (optional)

Crumbled queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken and sear until browned on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.

    Sauté Aromatics: In the same skillet, add the sliced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Add Spices & Chipotle: Blend the chipotle peppers and adobo sauce in a blender or food processor until smooth. Stir this mixture into the onion and garlic in the skillet along with the cumin and oregano. Cook for 2-3 minutes until the spices are fragrant.

        Simmer the Chicken: Return the seared chicken to the skillet and pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes until the chicken is cooked through and tender.

          Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce. Cook for an additional 5-10 minutes to allow the flavors to meld.

            Prepare Tacos: Heat the corn or flour tortillas in a dry skillet until warm and pliable. Spoon the chicken tinga mixture onto the tortillas.

              Garnish and Serve: Top with fresh cilantro, avocado slices, and crumbled queso fresco if desired. Serve with lime wedges on the side for squeezing over the tacos.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6