Chicken Tinga Tacos

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and garlic, sauté until the onion is translucent.

Add the chopped tomatoes, chipotle pepper, adobo sauce, cumin, oregano, and salt. Cook for about 5 minutes until the tomatoes soften.

Add the chicken thighs to the skillet, stirring to coat them in the sauce.

Cover and cook for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the skillet and shred it using two forks.

Return the shredded chicken to the skillet, mixing it with the sauce. Cook for an additional 5 minutes to heat through.

Warm the corn tortillas in a separate skillet or microwave.

Assemble the tacos by placing the chicken tinga mixture on the tortillas.

Garnish with fresh cilantro and serve with lime wedges.

Equipment Needed

Spice Level:

Dietary