Crispy Chicken Tinga Tacos

Tender, shredded chicken simmered in a smoky chipotle-tomato sauce, piled high on crispy corn tortillas, and topped with fresh, vibrant garnishes.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ lb chicken thighs

3 chipotle peppers in adobo sauce

2 tbsp adobo sauce

14 ½ oz canned diced tomatoes

½ onion

2 clove garlic

1 cup chicken broth

1 tsp oregano

1 tbsp cider vinegar

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

12 corn tortillas

4 oz queso fresco

½ bunch cilantro

1 lime

1 avocado

½ cup sour cream

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

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