Chicken Tinga Tacos

Chicken tinga tacos are packed with saucy, spicy chicken. Top them with your favorite fresh herbs, Mexican cheeses and more.

Calories

211

Carbohydrates

32g

Protein

7g

Potassium

435mg

Fiber

4g

Sugar

14g

Ingredients

2 tablespoons canola oil
1 pound boneless skinless chicken breasts
1-1/2 pounds boneless, skinless chicken thighs
1 large onion, cut into wedges
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1/2 cup chicken broth
3 tablespoons minced chipotle peppers in adobo sauce
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
16 corn tortillas (6 inches), warmed
Optional: Cubed fresh avocado, cilantro leaves, lime wedges, finely chopped onion, crumbled Cotija cheese

In a large Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Return all chicken to pan. Add onion, tomatoes, broth, chipotle peppers, garlic, cumin, oregano and salt; bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Remove chicken from pan; shred with 2 forks.
Puree remaining liquid in pan using an immersion blender. Or, cool slightly and puree in batches in a blender.
Return sauce and chicken to pan. Simmer until liquid has reduced, about 30 minutes longer.
Serve chicken in corn tortillas; drizzle with sauce. Garnish with toppings as desired.