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Welcome to the vibrant world of Chicken Tinga Tacos, a dish that embodies the essence of Mexican culinary traditions. These tacos are not just a meal; they are a celebration of flavors and textures, combining tender, shredded chicken with a rich, smoky sauce that packs a punch. Whether you're planning a casual family dinner, a festive gathering, or a fun taco night with friends, Chicken Tinga Tacos are the perfect choice that guarantees satisfaction for everyone at the table.

The Best Chicken Tinga Tacos

Discover the ultimate Chicken Tinga Tacos recipe that will elevate your taco night! With tender, shredded chicken thighs simmered in a spicy, smoky sauce made from chipotle peppers and tomatoes, these tacos are bursting with flavor. Serve on warm corn tortillas and top with fresh cilantro, avocado, and a sprinkle of queso fresco. Perfect for a weeknight dinner or a gathering with friends, this dish is sure to impress! Enjoy every bite!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 large onion, sliced

3 cloves garlic, minced

2 medium tomatoes, diced

2 chipotle peppers in adobo sauce, minced (adjust to your spice preference)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon olive oil

1 cup chicken broth

Salt and pepper to taste

Corn tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Sliced avocado (optional)

Crumbled queso fresco (optional)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet over medium heat, heat the olive oil. Add the seasoned chicken and brown on both sides, about 6-7 minutes per side. Once browned, remove the chicken and set aside.

    Sauté the Vegetables: In the same skillet, add the sliced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Make the Tinga Sauce: Stir in the diced tomatoes, minced chipotle peppers, smoked paprika, and cumin. Cook this mixture for about 5 minutes until the tomatoes break down. Add the chicken broth, stirring to combine.

        Shred the Chicken: Return the browned chicken thighs to the skillet. Cover and simmer on low heat for 20-25 minutes, until the chicken is cooked through and tender. Once cooked, remove the chicken from the skillet, shred it using two forks, and return the shredded chicken to the skillet, mixing it well with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.

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

            Assemble the Tacos: Spoon the chicken tinga mixture onto the warm tortillas. Top with fresh cilantro and sliced avocado if desired. Serve with lime wedges on the side and crumbled queso fresco for an extra touch.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6 tacos