Crispy Chicken Tinga Tacos

Ingredients

• 1 ½ lb chicken thighs(paid link)
• 3 chipotle peppers in adobo sauce(paid link)
• 2 tbsp adobo sauce(paid link)
• 14 ½ oz canned diced tomatoes(paid link)
• ½ onion(paid link)
• 2 clove garlic(paid link)
• 1 cup chicken broth(paid link)
• 1 tsp oregano(paid link)
• 1 tbsp cider vinegar(paid link)
• 1 tbsp olive oil(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 12 corn tortillas(paid link)
• 4 oz queso fresco(paid link)
• ½ bunch cilantro(paid link)
• 1 lime(paid link)
• 1 avocado(paid link)
• ½ cup sour cream(paid link)

Instructions

1. 1

   Place chicken thighs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Drain, reserving about 1/2 cup of the cooking liquid. Shred the chicken.

2. 2

   In a blender, combine chipotle peppers, adobo sauce, diced tomatoes, chopped onion, minced garlic, chicken broth, oregano, and cider vinegar. Blend until smooth.

3. 3

   Heat olive oil in a large skillet over medium heat. Add the blended sauce and simmer for 5 minutes. Add the shredded chicken and reserved cooking liquid. Stir to combine and cook for another 5-7 minutes, until the sauce has thickened and coats the chicken.

4. 4

   Warm the corn tortillas. To make them crispy, heat a thin layer of oil in a separate skillet over medium-high heat and fry each tortilla for about 30-60 seconds per side until golden and crisp. Alternatively, bake them in a preheated oven at 400°F (200°C) for 5-7 minutes per side.

5. 5

   Assemble the tacos: Place a generous amount of chicken tinga onto each crispy tortilla. Top with crumbled queso fresco, chopped cilantro, sliced avocado, and a dollop of sour cream. Serve immediately with lime wedges.

Perfect With