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Mexican cuisine is a vibrant tapestry of flavors, colors, and traditions that captures the heart and palate of food lovers worldwide. Among its myriad offerings, tacos stand out as a culinary icon, beloved for their versatility and ability to deliver a burst of flavor in every bite. Tacos can be filled with just about anything, but one of the most cherished variations is Chicken Tinga Tacos. This dish takes tender, shredded chicken enveloped in a smoky, spicy sauce and serves it on warm tortillas, creating a delightful experience that’s hard to resist.

The Best Chicken Tinga Tacos

Get ready to elevate Taco Tuesday with these delicious Chicken Tinga Tacos! This recipe features tender, shredded chicken cooked in a smoky chipotle sauce, perfectly seasoned with oregano and cumin. Serve it on warm corn tortillas and top with fresh cilantro and avocado for the ultimate flavor burst. Quick to prepare and satisfying, these tacos are perfect for a weeknight dinner or a fun gathering. Don’t forget the lime wedges for a zesty finish!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 medium onion, sliced

2 cloves garlic, minced

2 tomatoes, chopped (or one can of fire-roasted diced tomatoes)

1-2 chipotle peppers in adobo sauce (adjust to taste)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

Salt and pepper to taste

Corn tortillas (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Cook the Chicken: In a large pot, add the chicken thighs and cover with water. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes until the chicken is fully cooked. Remove the chicken and let it cool, then shred it with two forks.

    Sauté Aromatics: In the same pot, add the olive oil. Once hot, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and stir for an additional minute until fragrant.

      Make the Sauce: Lower the heat and add the chopped tomatoes to the pot, stirring to combine. Then, add the shredded chicken, chipotle peppers (chopped), oregano, cumin, and season with salt and pepper. Stir to mix all ingredients. Let the mixture simmer for about 15-20 minutes until it thickens slightly and the flavors meld.

        Warm the Tortillas: Meanwhile, heat a skillet over medium-high heat. Toast the corn tortillas for about 30 seconds on each side until warm and pliable.

          Assemble the Tacos: Place 2-3 tablespoons of the chicken tinga mixture on each tortilla. Top with fresh cilantro and avocado slices, if desired.

            Serve and Enjoy: Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious Chicken Tinga Tacos!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4