Classic Chicken Tinga Tacos Recipe
If you’re in the mood for a flavorful and satisfying meal, look no further than these Classic Chicken Tinga Tacos. This dish is a perfect representation of Mexican cuisine, bringing together spices, tender chicken, and vibrant flavors. Perfect for a weeknight dinner or a weekend gathering, these tacos are sure to please everyone at the table. Plus, they’re a fantastic addition to your collection of Mexican chicken recipes and Tex-Mex chicken favorites.
Imagine biting into a taco filled with shredded chicken simmered in a smoky chipotle sauce, topped with fresh ingredients. This recipe empowers you to create a delicious Mexican meal that’s quick and easy, perfect for busy evenings or festive occasions. Whether you’re looking for Mexican chicken dinners or just craving a tasty dish, this Chicken Tinga is a must-try.
Authentic Chicken Tinga Tacos
These Chicken Tinga Tacos are bursting with flavors thanks to the smoky chipotle sauce and tender, shredded chicken. Each bite offers a delightful combination of spice and freshness, making them a standout choice for your next Mexican meal. The taste is a perfect balance of heat and savory goodness, sure to satisfy your cravings.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2-3 chipotle peppers in adobo sauce (adjust to taste)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- Sliced avocado and crumbled queso fresco for toppings (optional)
Instructions
- Cook the Chicken: In a large pot, add the chicken thighs and cover with water. Bring to a boil and simmer for about 20-25 minutes until cooked through. Remove the chicken and shred it once cooled.
- Prepare the Sauce: In the same pot, sauté the sliced onion until translucent, then add minced garlic and cook for another minute. Add the diced tomatoes, chipotle peppers, cumin, oregano, salt, and pepper. Let simmer for about 10 minutes.
- Combine: Add the shredded chicken back into the pot and stir to coat in the sauce. Simmer for an additional 5 minutes to let the flavors meld.
- Serve: Heat the corn tortillas in a dry skillet until warm. Fill each tortilla with the Chicken Tinga mixture and top with cilantro, avocado, and queso fresco if desired. Serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 tacos
- Calories: 280kcal
- Fat: 12g
- Protein: 24g
- Carbohydrates: 20g