Chicken Tinga Tacos

5 from 1 vote

Smoky spicy Chicken Tinga Tacos. Boneless skinless thighs are cooked in a rich Mexican inspired tomato sauce with chipotle peppers and adobo sauce

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: Mexican

Keyword: chicken, taco

Servings: tacos

Calories: 90kcal

Author: Tricia

Ingredients

2.5 pounds boneless skinless chicken thighs
2 tablespoons vegetable oil divided
1 medium onion thinly sliced
2 large garlic cloves minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chipotle chili pepper or substitute crushed red pepper flakes or cayenne, optional
1 (14.5 ounce) can of fire roasted tomatoes (do not drain)
½ cup low-sodium chicken broth
2 large chipotle peppers in adobo sauce diced
2 tablespoons adobo sauce
1 teaspoon brown sugar
Juice of 1 lime about 1 tablespoon
½ teaspoon salt
1 teaspoon black pepper

Instructions

Pat the chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a Dutch Oven over medium to medium-high heat until shimmering. Cook half the chicken thighs until brown on both sides, about 4-5 minutes per side.
Remove the chicken to a large plate and continue cooking the remaining thighs. Reduce the heat to medium and add 1 tablespoon vegetable oil. Heat until shimmering and then add the onion. Cook until the onions start to brown, about 5 minutes. Add the garlic, cumin, oregano and the powdered chipotle chili pepper (if using) and cook for 1 minute or until fragrant. Add the can of fire roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, and 1 teaspoon brown sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen any brown bits.
Add the browned chicken to the pot, and reduce the heat to medium-low. Cover the Dutch oven and simmer for 10 minutes. Turn the chicken, cover and cook for another 20 minutes.
Remove the chicken thighs from the sauce and set aside to cool slightly. Using an immersion blender, process the tomato sauce in the Dutch oven until smooth. (Carefully tilt the Dutch oven to one side to make it easier to process) If you don’t have an immersion blender, you can use a regular blender or food processor. Take care when pouring hot liquids into the blender carafe.
Shred the chicken using two forks into bite size pieces and return to the sauce in the Dutch oven. Heat over medium-low, uncovered and stirring frequently, until the sauce is thickened and the chicken is coated, about 10 minutes. Add the lime juice, salt and pepper. Stir until blended. Serve and enjoy!

Notes

Serving Suggestions: (Optional)

toasted / grilled flour or corn tortillas
lime wedges
crumbled Cotija cheese
sliced avocado
diced red onion
chopped cilantro leaves
hot sauce
sour cream
salsa

KITCHEN TIP: Flash freeze remaining chipotle peppers then store in airtight container

Inspired by recipes on Cook’s Illustrated, Serious Eats and delish.com

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition