Get ready to transform your kitchen into a sizzling Mexican street food paradise with these mouthwatering Chicken Tinga Tacos! Imagine tender, spicy shredded chicken nestled in warm corn tortillas, bursting with smoky chipotle flavors that will make your taste buds dance. Whether you're a taco enthusiast or a culinary adventurer, this recipe promises to deliver an authentic Mexican experience that's both easy to make and impossible to resist.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound chicken thighs
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can chipotle peppers in adobo sauce
- 1 cup chicken broth
- 8 corn tortillas
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes on each side until they develop a golden-brown crust. Remove chicken and set aside.
- In the same skillet, sauté sliced onions until they become soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Open the can of chipotle peppers in adobo sauce. Finely chop 1-2 peppers and add them to the skillet along with 1-2 tablespoons of the adobo sauce, depending on your desired spice level.
- Pour in the chicken broth and return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked and tender.
- Remove chicken from the skillet and shred using two forks. Return the shredded chicken to the sauce and mix well to coat evenly.
- Warm the corn tortillas in a separate skillet or directly over a gas flame for about 30 seconds on each side.
- Assemble tacos by placing shredded chicken tinga in each tortilla. Top with fresh chopped cilantro.
- Serve immediately with additional cilantro, lime wedges, or your favorite taco toppings.
Tips
- Choose the Right Chicken: Chicken thighs are key for this recipe as they remain juicier and more flavorful than chicken breasts.
- Control the Heat: Adjust the number of chipotle peppers to match your spice tolerance. Start with one pepper and add more if you want extra kick.
- Crisp Those Tortillas: For authentic texture, briefly char your corn tortillas over an open flame or in a hot skillet for that traditional street taco feel.
- Don't Rush the Simmer: Let the chicken slow cook in the sauce to develop deep, rich flavors and ensure the meat is perfectly tender.
- Fresh Garnishes Matter: Use fresh cilantro and a squeeze of lime to brighten the dish and add a fresh contrast to the rich, spicy chicken.
- Make Ahead Friendly: The chicken tinga can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 377kcal
Carbohydrates: 33g
Protein: 32g
Fat: g
Saturated Fat: 3g
Cholesterol: 130mg
