Mexican·non-vegetarian·easy

Smoky Chipotle Chicken Tinga Tacos

Name: Smoky Chipotle Chicken Tinga Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g boneless skinless chicken thighs; 1 large white onion, thinly sliced; 3 garlic cloves, minced; 400g can fire-roasted diced tomatoes; 2 peppers + 1 tbsp sauce chipotle peppers in adobo sauce, minced; 1 tsp dried Mexican oregano; 1/2 tsp ground cumin; 1 bay leaf; 2 tbsp vegetable oil; 1 tsp kosher salt; 120ml water; 12 corn tortillas, small; 60g queso fresco, crumbled; 1 avocado, sliced; 3 tbsp fresh cilantro, chopped; 2 lime wedges

There’s something truly magical about the way chipotle peppers transform a simple chicken stew into a deeply flavorful, smoky masterpiece. This chicken tinga, born from the heart of Mexico’s Puebla region, is one of those dishes that feels like a warm hug on a busy weeknight. You’ll first simmer tender chicken with onions, garlic, and a whisper of oregano, then shred it and let it bathe in a luscious, brick-red sauce made from fire-roasted tomatoes and smoky chipotles in adobo. The result? Shreds of chicken so infused with warmth and gentle heat that they practically beg to be piled high into warm corn tortillas. I love to top each taco with crumbled queso fresco, a slice of creamy avocado, and a squeeze of lime that cuts through the richness like a ray of sunlight. These tacos aren’t just fast; they’re a celebration of bold, honest flavors that taste like they’ve been simmering for hours. Every bite is a little fiesta, and you deserve it.

40 min(prep 15 + cook 25)

4 servings

420 kcal

Ingredients

boneless skinless chicken thighs500g
white onion, thinly sliced1 large
garlic cloves, minced3
fire-roasted diced tomatoes400g can
chipotle peppers in adobo sauce, minced2 peppers + 1 tbsp sauce
dried Mexican oregano1 tsp
ground cumin1/2 tsp
bay leaf1
vegetable oil2 tbsp
kosher salt1 tsp
water120ml
corn tortillas, small12
queso fresco, crumbled60g
avocado, sliced1
fresh cilantro, chopped3 tbsp
lime wedges2

Nutrition

420 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, until soft and lightly browned, about 5 minutes. Add minced garlic and cook 30 seconds more until fragrant.
2
Add diced chicken thighs, oregano, cumin, salt, and bay leaf. Cook, stirring, until chicken is browned on the outside but not fully cooked, about 4 minutes.
3
Stir in fire-roasted tomatoes, minced chipotles and adobo sauce, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is tender and cooked through.
4
Remove bay leaf. Using two forks, shred the chicken directly in the skillet. Stir the shreds into the sauce and let simmer uncovered for 5 more minutes until the sauce thickens slightly.
5
Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side. Fill each tortilla with a generous spoonful of tinga, then top with crumbled queso fresco, avocado slices, and fresh cilantro. Serve immediately with lime wedges on the side.

#mexican #tinga #tacos #chipotle

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