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Chicken Tinga, a traditional Mexican dish, has garnered a dedicated following for its rich flavors and versatility. Originating from the vibrant culinary landscape of Puebla, this dish is characterized by its shredded chicken simmered in a smoky, spicy sauce made from tomatoes and chipotle peppers. The result is a tantalizing blend of flavors that can be enjoyed in various forms, but perhaps the most popular and beloved way to savor Chicken Tinga is in taco form.

The Best Chicken Tinga Tacos

Discover the rich flavors of Chicken Tinga Tacos, a beloved Mexican dish from Puebla! With shredded chicken simmered in a smoky chipotle tomato sauce, each taco offers a mouthwatering experience. Perfect for family gatherings or cozy dinners, these tacos are easy to customize with toppings like avocado, cilantro, and queso fresco. Embrace this culinary tradition and bring the taste of Mexico to your kitchen! #ChickenTinga #Tacos #MexicanCuisine #ComfortFood #CookingAtHome #Foodie
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Ingredients
  

For the Chicken Tinga:

1 ½ lbs boneless, skinless chicken thighs

1 medium onion, sliced

4 cloves garlic, minced

2 medium tomatoes, chopped

2-3 chipotle peppers in adobo sauce (adjust to taste)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 cup chicken broth

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, chopped

Lime wedges

Crumbled queso fresco or feta (optional)

Pickled red onions (optional)

Instructions
 

Cook the Chicken:

    - In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

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

        - Stir in the chopped tomatoes, chipotle peppers, oregano, cumin, salt, and pepper. Cook for another 5 minutes until the tomatoes begin to break down.

          Simmer the Chicken:

            - Place the chicken thighs in the skillet, then pour in the chicken broth. Bring to a simmer and cover the skillet. Let it cook for about 20-25 minutes, or until the chicken is fully cooked and tender.

              Shred the Chicken:

                - Remove the chicken from the skillet and let it cool slightly. Once cooled, shred the chicken using two forks and return it to the skillet. Stir well to coat the chicken in the sauce. Let it simmer for another 5-10 minutes to thicken the sauce to your liking.

                  Warm the Tortillas:

                    - While the chicken is simmering, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side or until pliable. Keep them warm in a clean kitchen towel.

                      Assemble the Tacos:

                        - To assemble each taco, spoon a generous portion of the chicken tinga onto a tortilla. Top with avocado slices, chopped cilantro, pickled red onions, and crumbled queso fresco if desired.

                          Serve:

                            - Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!

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