Smoky Chipotle Chicken Tinga Tacos
Dive into the rich, complex flavors of Mexico with these authentic Smoky Chipotle Chicken Tinga Tacos, a dish that whispers tales of traditional kitchens and vibrant celebrations. Succulent chicken is slow-simmered in a deeply aromatic sauce, a harmonious blend of smoky chipotle peppers, sweet tomatoes, and savory onions, until it's fall-apart tender and bursting with flavor. Each bite offers a delightful interplay of textures – the soft, warm corn tortilla cradling the juicy, shredded chicken, topped with creamy avocado and bright cilantro. This recipe is a journey for the senses, transforming humble ingredients into a truly memorable and comforting meal that captures the heart and soul of Mexican cuisine.
Ingredients
- •1 pound boneless, skinless chicken breasts or thighs
- •1 tablespoon olive oil
- •1 large white onion, thinly sliced
- •3 garlic cloves, minced
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2-3 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce (adjust to taste for spice)
- •1 cup chicken broth
- •1 teaspoon dried oregano
- •1/2 teaspoon ground cumin
- •1 bay leaf
- •12 corn tortillas
- •1 large avocado, sliced or diced
- •1/4 cup fresh cilantro, chopped
- •1 lime, cut into wedges
- •Salt to taste
- •Black pepper to taste
- •Optional: Crema or sour cream for topping
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced white onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 2
Stir in the canned diced tomatoes (with their liquid), chipotle peppers in adobo sauce (start with 2 and add more if you prefer spicier), and 1 tablespoon of the adobo sauce. Pour in the chicken broth, then add the dried oregano, ground cumin, and bay leaf. Bring the mixture to a simmer.
- 3
Carefully place the chicken breasts or thighs into the simmering sauce, ensuring they are mostly submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through and very tender.
- 4
Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce, stirring to combine. Remove and discard the bay leaf.
- 5
Increase the heat to medium-low and simmer the chicken tinga uncovered for 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- 6
While the tinga simmers, warm the corn tortillas. You can do this on a dry skillet or griddle over medium heat for about 30 seconds per side until they are pliable and lightly toasted, or wrap them in a damp paper towel and microwave for 30-60 seconds.
- 7
To assemble the tacos, fill each warm corn tortilla with a generous amount of the smoky chicken tinga.
- 8
Top with sliced or diced avocado, a sprinkle of fresh chopped cilantro, and a squeeze of fresh lime juice. Optionally, add a dollop of crema or sour cream for extra creaminess.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
