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Chicken Tinga Tacos are more than just a meal; they represent a vibrant aspect of Mexican culture that has captivated food lovers around the globe. Originating from the state of Puebla, this dish is a delightful fusion of flavors, combining tender, shredded chicken with a smoky, spicy sauce that’s both robust and comforting. The heart of Chicken Tinga lies in its preparation—where the essence of traditional Mexican cooking meets modern convenience, making it a go-to choice for family dinners, festive gatherings, or a cozy night in.

The Best Chicken Tinga Tacos

Get ready to delight your taste buds with these Best Chicken Tinga Tacos! This simple yet flavorful recipe features tender shredded chicken marinated in a smoky, spiced sauce made from guajillo chiles and chipotle peppers. Perfectly paired with warm corn tortillas, fresh cilantro, and optional avocado slices, these tacos are ideal for any occasion. Just prepare, assemble, and enjoy with lime wedges for a tangy finish. Happy cooking!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 large onion, sliced

3 cloves garlic, minced

2-3 dried guajillo chiles, stemmed and seeded

1 chipotle pepper in adobo sauce

1 cup chicken broth

1 tsp dried oregano

1 tsp cumin

2 tbsp vegetable oil

Salt and pepper to taste

8-10 corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Prepare the Chiles: In a small pot, bring water to a boil. Add the guajillo chiles and boil for about 10 minutes until softened. Drain and set aside.

    Cook Chicken: In a large skillet or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until browned. Remove from pan and set aside.

      Sauté Aromatics: In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute.

        Blend Sauce: In a blender, combine the softened guajillo chiles, chipotle pepper, sautéed onions and garlic, chicken broth, oregano, and cumin. Blend until smooth.

          Simmer Chicken: Return the chicken thighs to the skillet and pour the blended sauce over them. Bring to a gentle simmer, cover, and cook for about 25 minutes, or until the chicken is tender.

            Shred Chicken: Use two forks to shred the chicken directly in the skillet. Stir everything to combine and let it simmer for another 5 minutes to absorb the flavors. Adjust seasoning with salt and pepper if needed.

              Heat Tortillas: In a separate pan, heat the corn tortillas, one at a time, over medium heat for about 30 seconds on each side until warm and pliable.

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

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

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6