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To create the best Chicken Tinga Tacos, it is essential to understand the key ingredients that contribute to the dish's depth of flavor and overall appeal. Each component plays a significant role, ensuring that the final product is nothing short of extraordinary.

The Best Chicken Tinga Tacos

Get ready to elevate taco night with these mouthwatering Chicken Tinga Tacos! Juicy shredded chicken thighs simmered in a smoky, flavorful sauce made with tomatoes, chipotle peppers, and spices make for an unforgettable filling. Serve in warm corn tortillas and top with fresh cilantro, avocado, and queso fresco for the perfect finish. Perfect for gatherings or a cozy dinner at home. Enjoy a taste of Mexico in every bite!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

4 cloves garlic, minced

2 medium tomatoes, chopped

2 chipotle peppers in adobo sauce, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

1 cup chicken broth

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Corn tortillas (for tacos)

Avocado slices (optional)

Crumbled queso fresco (optional)

Instructions
 

Prepare the Chicken: In a medium saucepan, combine the chicken thighs and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until cooked through. Remove the chicken, let it cool slightly, and then shred it using two forks.

    Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Cook the Tomatoes: Add the chopped tomatoes to the skillet and cook down for about 5-7 minutes, until they soften and release their juices.

        Add Chipotle and Spices: Stir in the minced chipotle peppers, dried oregano, ground cumin, and season with salt and pepper. Cook for another 2 minutes to let the spices become fragrant.

          Combine Chicken and Broth: Pour in the chicken broth and add the shredded chicken to the skillet. Mix well, reduce the heat to low, and let the mixture simmer for about 10 minutes, stirring occasionally. Adjust seasoning if necessary.

            Warm the Tortillas: While the chicken tinga is simmering, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

              Assemble the Tacos: Fill each warm tortilla with a generous scoop of the chicken tinga mixture. Top with fresh cilantro, avocado slices, queso fresco (if using), and a squeeze of lime juice.

                Serve: Enjoy your delicious chicken tinga tacos with extra lime wedges on the side!

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