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When it comes to the vibrant and diverse world of Mexican cuisine, few dishes can rival the beloved Chicken Tinga tacos. This dish features tender, shredded chicken enveloped in a smoky, spicy sauce, offering a delightful explosion of flavors that dance on the palate. Originating from the Puebla region, Chicken Tinga is not just a meal; it’s a celebration of culinary heritage that brings families and friends together. Whether it's a casual weeknight dinner or a festive gathering, homemade tacos have the unique ability to create a warm, inviting atmosphere, allowing everyone to enjoy not just the food but also the experience of sharing a meal.

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 deliciously spicy chipotle sauce, paired with warm corn tortillas. Top with fresh cilantro and crumbled queso fresco, and serve with zesty lime wedges for an irresistible meal. Perfect for taco night or any gathering, this dish is a crowd-pleaser that you'll want to make again and again! Enjoy the taste of Mexico at home!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 garlic cloves, minced

2 medium tomatoes, diced

2 tbsp chipotle in adobo sauce (adjust to taste)

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt and pepper to taste

2 tbsp vegetable oil

1 cup chicken broth

Corn tortillas

Fresh cilantro, chopped (for garnish)

Crumbled queso fresco (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the chicken thighs. Season with salt and pepper, then brown on both sides (about 5 minutes per side). Remove from pot and set aside.

    Prepare the Tinga Sauce: In the same pot, add another tablespoon of vegetable oil. Stir in the sliced onions and cook until soft, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

      Add Tomatoes and Spices: Incorporate the diced tomatoes, chipotle in adobo, smoked paprika, cumin, oregano, and some salt and pepper. Stir well to combine and cook until the mixture thickens, about 5-7 minutes.

        Combine Chicken and Broth: Return the browned chicken to the pot. Pour in the chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is tender and easily shreds with a fork.

          Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well to incorporate with the sauce. Simmer for an additional 5-10 minutes to infuse more flavor.

            Prepare the Tortillas: In a separate skillet, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until warm and slightly crispy.

              Assemble the Tacos: Spoon the chicken tinga into each tortilla. Top with chopped cilantro and crumbled queso fresco.

                Serve: Serve warm with lime wedges on the side for an extra zesty kick!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 tacos