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Get ready to awaken your taste buds with the best Chicken Tinga Tacos! Bursting with vibrant flavors and enticing aromas, this dish serves as a gateway to the rich culinary heritage of Mexico. Featuring tender, shredded chicken simmered in a rich and smoky sauce, Chicken Tinga Tacos are the perfect fusion of comfort food and gourmet dining, making them an ideal choice for family dinners or casual gatherings with friends.

The Best Chicken Tinga Tacos

Get ready to bring the flavors of Mexico to your kitchen with these delicious Chicken Tinga Tacos! This easy recipe features tender, shredded chicken simmered in a spicy chipotle sauce, perfectly paired with warm tortillas. Top with fresh cilantro, creamy avocado, and crumbled queso fresco for a tasty twist. Ready in just 50 minutes, these tacos are the perfect option for a family dinner or a fun taco night. Don't forget the lime wedges for a zesty kick!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, sliced

3 cloves garlic, minced

2 medium tomatoes, chopped

2 chipotle peppers in adobo sauce, minced

1 cup chicken broth

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Avocado slices, for topping (optional)

Crumbled queso fresco (optional)

Instructions
 

Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

    Add Ingredients: Stir in chopped tomatoes, chipotle peppers, cumin, oregano, and season with salt and pepper. Let the mixture simmer for about 5 minutes until tomatoes break down slightly.

      Simmer Chicken: Add the chicken thighs and pour in the chicken broth. Bring to a simmer, cover, and cook for 20-25 minutes or until the chicken is tender and cooked through.

        Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and mix well, ensuring it's coated with the sauce. Let it simmer for another 5-10 minutes so that the flavors meld together.

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

            Assemble Tacos: Fill each tortilla with a generous portion of the chicken tinga. Top with fresh cilantro, avocado slices, and crumbled queso fresco if using.

              Serve: Serve with lime wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4