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If you're searching for a vibrant and flavorful addition to your taco repertoire, look no further than Chicken Tinga Tacos. This traditional Mexican dish has gained immense popularity around the world, known for its rich, smoky flavors and tender chicken that are enveloped in warm tortillas. Chicken Tinga, a dish that originated from the Puebla region of Mexico, showcases the heart and soul of Mexican cuisine, where fresh ingredients and bold flavors reign supreme.

The Best Chicken Tinga Tacos

Transform your weeknight dinner with these delicious Chicken Tinga Tacos! Featuring tender, shredded chicken cooked in a smoky, spicy sauce made from chipotle peppers, tomatoes, and aromatic spices, these tacos are bursting with flavor. Simply warm up some corn tortillas, fill them with the savory chicken mixture, and top with fresh cilantro and crumbled queso fresco. Perfect for a cozy meal or sharing with friends! Enjoy with lime wedges for that extra zest.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 medium tomatoes, chopped

2 tbsp chipotle peppers in adobo sauce (adjust to taste)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

Salt and pepper to taste

1 cup chicken broth

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Crumbled queso fresco (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot. Brown the chicken on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

    Sauté Veggies: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

      Add Tomatoes & Spices: Stir in the chopped tomatoes, chipotle peppers, smoked paprika, cumin, and oregano. Cook for an additional 3-4 minutes until the tomatoes start to break down.

        Simmer: Return the chicken to the pot and pour in the chicken broth. Bring to a gentle simmer, cover, and cook for about 25-30 minutes or until the chicken is tender and fully cooked.

          Shred the Chicken: Once done, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Adjust seasoning with salt and pepper to taste.

            Warm Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

              Assemble Tacos: To assemble, place a generous amount of the chicken tinga mixture on each tortilla. Top with fresh cilantro and crumbled queso fresco.

                Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

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