Mexican·non-vegetarian·easy

Smoky Chipotle Chicken Tinga Tacos with Pickled Red Onions

Name: Smoky Chipotle Chicken Tinga Tacos with Pickled Red Onions
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 800g boneless skinless chicken thighs; 1 large, diced white onion; 4, minced garlic cloves; 3, chopped + 2 tbsp sauce chipotle peppers in adobo sauce; 4 large (or 400g canned diced) tomatoes; 1 tsp dried Mexican oregano; 1/2 tsp ground cumin; 1 small cinnamon stick; 1 bay leaf; 2 tbsp vegetable oil; 12 small corn tortillas; 1, sliced ripe avocado; 1/4 cup, chopped fresh cilantro; 1, cut into wedges lime; 1 medium, thinly sliced red onion; 120 ml apple cider vinegar; 1 tbsp sugar; 1 tsp salt

There’s something magical about the way smoky chipotle peppers meld with tender shredded chicken in a rich, tomatoey sauce—this is the heart of tinga, a rustic dish from Puebla that feels like a warm embrace. As you pull the chicken apart with two forks, the kitchen fills with the scent of garlic, oregano, and a hint of cinnamon that adds unexpected depth. Topped with bright, tangy pickled red onions and creamy avocado, each bite is a symphony of textures and flavors. Serve these on warm corn tortillas with a squeeze of lime, and you'll understand why this is a beloved Mexican comfort food.

60 min(prep 20 + cook 40)

6 servings

380 kcal

Ingredients

boneless skinless chicken thighs800g
white onion1 large, diced
garlic cloves4, minced
chipotle peppers in adobo sauce3, chopped + 2 tbsp sauce
tomatoes4 large (or 400g canned diced)
dried Mexican oregano1 tsp
ground cumin1/2 tsp
cinnamon stick1 small
bay leaf1
vegetable oil2 tbsp
corn tortillas12 small
ripe avocado1, sliced
fresh cilantro1/4 cup, chopped
lime1, cut into wedges
red onion1 medium, thinly sliced
apple cider vinegar120 ml
sugar1 tbsp
salt1 tsp

Nutrition

380 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
First, quick-pickle the red onions: combine sliced onion, vinegar, sugar, and salt in a bowl with 60 ml warm water. Let sit for at least 20 minutes, stirring occasionally.
2
In a large skillet, heat oil over medium-high. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pan, cook onion and garlic until soft (5 minutes).
3
Add the chipotle peppers, adobo sauce, tomatoes, oregano, cumin, cinnamon stick, and bay leaf. Stir well and bring to a simmer.
4
Return chicken to the pan, nestling it into the sauce. Cover and cook on low for 25 minutes until chicken is tender. Remove cinnamon and bay leaf.
5
Shred the chicken directly in the pan using two forks, then stir to coat in the smoky sauce. Taste and adjust salt if needed.
6
Warm tortillas on a dry skillet or over a gas flame. Fill each with chicken tinga, top with avocado slices, pickled onions, and cilantro. Serve with lime wedges.

#tinga #tacos #mexican #chicken

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