World Kitchen

Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 15 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 2 pounds Boneless, skinless chicken thighs; 2 Yellow onions, thinly sliced; 3 Garlic cloves, minced; 3 Chipotle peppers in adobo, chopped; 14 ½ ounces Crushed tomatoes; 1 teaspoon Dried oregano (Mexican if you have it); 1 teaspoon Kosher salt; 18 Corn tortillas; to taste White onion, diced, for serving; to taste Fresh cilantro, for serving; to taste Lime wedges, for serving

Smoky chipotle chicken piled into warm corn tortillas.

Jump to recipe

Prep15 min

Cook25 min

Serves6

Loading ratings…

Shredded chicken simmered in a chipotle-tomato sauce with more onion than seems reasonable. It is the taco filling that ruins all other taco fillings, in the best way.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

2 pounds Boneless, skinless chicken thighs

2 Yellow onions, thinly sliced

3 Garlic cloves, minced

3 Chipotle peppers in adobo, chopped

14 ½ ounces Crushed tomatoes

1 teaspoon Dried oregano (Mexican if you have it)

1 teaspoon Kosher salt

18 Corn tortillas

to taste White onion, diced, for serving

to taste Fresh cilantro, for serving

to taste Lime wedges, for serving

Steps

Saute the sliced onions in a large skillet over medium with a spoonful of oil until soft and golden at the edges, about 8 minutes. Add the garlic, chipotles, and oregano for 1 minute.
Add the tomatoes, chicken, and salt. Simmer 20 minutes, until the chicken is cooked through.
Shred the chicken right in the pan with two forks and simmer 5 minutes more so it drinks up the sauce.
Warm the tortillas and serve the tinga with diced onion, cilantro, and lime.

Tip: Slice the onions pole to pole so they melt into long strands instead of floppy half-moons.

Chicken Tinga Tacos

Ingredients

Steps

More World Kitchen