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If you’re seeking a vibrant and flavorful dish that encapsulates the heart of Mexican cuisine, look no further than Chicken Tinga Tacos. This beloved recipe features tender chicken simmered in a rich, smoky sauce, all wrapped in a warm tortilla. The combination of spices, textures, and fresh ingredients creates a dish that is not only delicious but also deeply satisfying. Chicken Tinga is more than just a meal; it's a celebration of flavors that transports you straight to the bustling streets of Mexico.

The Best Chicken Tinga Tacos

Transform your taco night with these mouthwatering Chicken Tinga Tacos! This easy recipe features tender shredded chicken cooked in a smoky chipotle sauce, served in warm corn tortillas. Garnish with creamy avocado, fresh cilantro, and a squeeze of lime for a burst of flavor. Perfect for weeknight dinners or casual gatherings, these tacos are sure to impress! Get ready to savor the deliciousness in every bite.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, minced (plus 2 tablespoons adobo sauce)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup chicken broth

Salt and pepper, to taste

Corn tortillas, for serving

Avocado slices, for garnish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Chicken: In a large pan, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan. Sear for about 5-7 minutes on each side, until browned. Remove the chicken and set aside.

    Sauté Onions and Garlic: In the same pan, add the sliced onions. Sauté for about 5 minutes until translucent and softened. Add the minced garlic and cook for an additional minute, being careful not to burn it.

      Build Flavor: Add the minced chipotle peppers, adobo sauce, cumin, and oregano to the pan. Stir well to combine and let them cook for about 2-3 minutes.

        Simmer: Return the chicken to the pan and pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 25-30 minutes, or until the chicken is tender and cooked through.

          Shred the Chicken: Once cooked, remove the chicken from the sauce. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pan and stir to combine.

            Adjust Seasoning: Taste the chicken tinga mixture and adjust seasoning with salt and pepper as needed. Let it simmer for another 5 minutes to soak in more flavor.

              Serve: Warm the corn tortillas over a skillet. Fill each tortilla with a generous scoop of chicken tinga. Top with avocado slices, fresh cilantro, and a squeeze of lime. Serve immediately with lime wedges on the side.

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