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Welcome to the delicious world of Chicken Tinga Tacos! This dish, bursting with flavor and tradition, has captured the hearts and taste buds of food lovers across the globe. Originating from the vibrant region of Puebla, Mexico, Chicken Tinga exemplifies the rich culinary heritage of the country, where every meal tells a story. With its tender, shredded chicken enveloped in a smoky, spicy sauce, Chicken Tinga Tacos are not just a meal; they are an experience that brings people together.

The Best Chicken Tinga Tacos

Indulge in the amazing flavors of Chicken Tinga Tacos! This easy recipe features tender chicken thighs simmered in a smoky, spicy sauce made with chipotle peppers, tomatoes, and aromatic spices. Perfect for a family dinner or casual get-together, these tacos are served in warm corn tortillas topped with fresh cilantro and avocado. Ready in just an hour, this dish promises to become a new favorite. Don’t forget the lime wedges for an extra kick!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tbsp olive oil

1 medium onion, sliced

4 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

1 cup chicken broth

1 can (14 oz) crushed tomatoes

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

Salt and black pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until soft, about 5 minutes. Stir in the minced garlic, smoked paprika, cumin, and oregano; cook for another minute until fragrant.

    Add Chicken and Liquids: Add the chicken thighs to the pot, coating them with the spice mixture. Pour in the chicken broth and crushed tomatoes, followed by the chopped chipotle peppers. Stir well and season with salt and pepper to taste.

      Simmer: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for about 30-40 minutes, or until the chicken is tender and easily shreddable.

        Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Let it simmer uncovered for an additional 10-15 minutes for the flavors to meld. Adjust seasoning if necessary.

          Prepare Tacos: While the chicken is simmering, warm the corn tortillas in a skillet over medium heat until pliable.

            Assemble Tacos: Fill each tortilla with a generous amount of the chicken tinga. Top with fresh cilantro, and if desired, add slices of avocado.

              Serve: Serve the tacos warm with lime wedges on the side for squeezing over the top.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 tacos