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If you’re seeking a dish that perfectly encapsulates the vibrancy and richness of Mexican cuisine, look no further than Chicken Tinga Tacos. Originating from the Puebla region of Mexico, this delectable dish features shredded chicken simmered in a smoky, spicy sauce that is irresistible. Chicken Tinga is not just a meal; it tells a story of culinary tradition and cultural heritage, making it a beloved staple not only in Mexican households but also in modern kitchens around the world.

The Best Chicken Tinga Tacos

Dive into flavor with these delicious Chicken Tinga Tacos! Made with tender shredded chicken thighs simmered in a spicy and smoky adobo sauce, this recipe is perfect for any taco night. With just 15 minutes of prep time, you can have a mouthwatering meal on the table in under an hour. Serve with warm corn tortillas, fresh cilantro, avocado, and lime for a burst of freshness. Your taste buds will thank you! Enjoy with family and friends!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 medium onions, sliced (1 for the chicken, 1 for garnish)

3 cloves garlic, minced

2 medium tomatoes, diced

2-3 chipotle peppers in adobo sauce (adjust for heat preference)

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika

2 cups chicken broth

2 tbsp vegetable oil

Salt and pepper, to taste

Corn tortillas, for serving

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken:

    - In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion (1) and sauté until softened, about 5 minutes.

      - Add the minced garlic and cook for an additional minute until fragrant.

        - Stir in the diced tomatoes, chipotle peppers, cumin, oregano, and smoked paprika. Cook for another 2-3 minutes until the tomatoes start to break down.

          Simmer the Chicken:

            - Add the chicken thighs to the pot along with the chicken broth. Season with salt and pepper to taste.

              - Bring to a boil, then reduce the heat and cover. Let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

                Shred the Chicken:

                  - Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

                    - Return the shredded chicken to the pot and stir well, allowing it to soak up the sauce for about 5-10 minutes. Adjust seasoning if needed.

                      Prepare the Tortillas:

                        - In a separate skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Warm the corn tortillas one by one until slightly charred and pliable, about 30 seconds on each side.

                          Assemble the Tacos:

                            - Fill each warmed tortilla with a generous scoop of the chicken tinga. Top with sliced onion, fresh cilantro, and avocado.

                              Serve:

                                - Serve the tacos with lime wedges on the side for squeezing over, and enjoy the burst of flavors!

                                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6