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When it comes to the vibrant world of Mexican cuisine, few dishes capture the essence of rich flavors and culinary history as beautifully as Chicken Tinga. Originating from the Puebla region of Mexico, Chicken Tinga is a tantalizing blend of shredded chicken simmered in a smoky, spicy sauce that is as versatile as it is delicious. This dish has gained popularity not just in Mexico but around the globe, making its way into homes and restaurants alike.

The Best Chicken Tinga Tacos

Try these mouthwatering Chicken Tinga Tacos for a deliciously satisfying meal! Made with tender shredded chicken, tomatoes, chipotle peppers, and spices, these tacos burst with flavor. Top with fresh cilantro, creamy avocado, and a squeeze of lime for the ultimate experience. Perfect for Taco Tuesday or any casual gathering, this recipe is quick to prepare and sure to impress. Enjoy a taste of Mexico right at home!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, chopped

3 cloves garlic, minced

2 medium tomatoes, diced

2 chipotle peppers in adobo sauce, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 cup chicken broth

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Corn or flour tortillas

Crumbled queso fresco (optional)

Slices of avocado (optional)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot, add the chicken thighs, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes, or until the chicken is cooked through. Remove from heat and shred the chicken with two forks; set aside.

    Prepare the Tinga Sauce: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Tomatoes and Spices: Add the diced tomatoes, chipotle peppers, oregano, cumin, salt, and pepper to the skillet. Cook for about 5-7 minutes, allowing the tomatoes to break down and the mixture to become slightly saucy.

        Combine Chicken and Sauce: Pour the chicken broth into the skillet and stir well. Add the shredded chicken into the mixture and stir until evenly coated. Let it simmer for about 10 minutes, allowing the flavors to meld together.

          Warm the Tortillas: In another pan or on a griddle, warm the corn or flour tortillas until pliable. Keep them warm in a clean kitchen towel.

            Assemble Tacos: Take a warm tortilla and spoon in a generous amount of the chicken tinga mixture. Top with chopped fresh cilantro, crumbled queso fresco, and slices of avocado if desired.

              Serve: Squeeze fresh lime juice over the tacos before serving for an extra zing. Enjoy with additional lime wedges on the side!

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