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In the vibrant world of Mexican cuisine, few dishes capture the essence of flavor and tradition like Chicken Tinga Tacos. Renowned for their rich, smoky taste, these tacos combine tender, shredded chicken with a zesty and spicy sauce, all nestled within warm, fresh corn tortillas. Whether you're hosting a lively family gathering, planning a cozy dinner night, or simply craving a delicious meal, Chicken Tinga Tacos offer a delightful blend of tastes and textures that will transport you straight to the heart of Mexico.

The Best Chicken Tinga Tacos

Transform your taco night with these flavorful Chicken Tinga Tacos! Made with tender, shredded chicken thighs simmered in a spicy chipotle-tomato sauce, these tacos pack a punch. Pair them with warm corn tortillas and your favorite toppings like fresh cilantro, avocado, and queso fresco for a delicious meal. Ready in just an hour, they're perfect for gatherings or a cozy dinner at home. Don't miss out on this tasty recipe!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

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

2-3 chipotle peppers in adobo sauce (adjust based on heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup chicken broth

Fresh lime juice (from 1-2 limes)

Fresh cilantro, chopped (for garnish)

Corn tortillas (for serving)

Optional toppings: avocado slices, crumbled queso fresco, diced onions, and refried beans

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs and sear them for about 5 minutes on each side until browned. Remove the chicken and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and sauté for an additional minute until fragrant.

      Create the Sauce: Stir in the chopped tomatoes, chipotle peppers, cumin, smoked paprika, oregano, salt, and pepper. Cook for about 5 minutes until the tomatoes have softened.

        Combine: Return the seared chicken thighs to the pot and pour in the chicken broth. Bring the mixture to a simmer, cover, and let it cook for about 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 to coat in the sauce. Squeeze fresh lime juice over the top to brighten the flavors.

            Prepare the Tortillas: While the chicken is cooking, heat a dry skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side until slightly charred and pliable.

              Assemble Tacos: Use a tortilla to hold a generous portion of the chicken tinga mixture. Top with fresh cilantro, avocado slices, diced onions, and crumbled queso fresco as desired.

                Serve: Enjoy your Chicken Tinga Tacos warm, with lime wedges on the side!

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