Chicken Tinga Tacos

Ingredients

• 12 oz boneless, skinless chicken thighs
• 1 tbsp chipotle in adobo sauce (chopped)
• 1 cup crushed tomatoes
• 1 small onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 6 corn tortillas
• 1/4 cup fresh cilantro
• 1 tbsp white vinegar(optional)
• 1/4 cup water(optional)

Instructions

1. 1

   Prep (15 min): Finely chop 1/2 of the onion and mince the garlic. Chop the remaining onion for the topping. Chop the cilantro. Season the chicken with salt and pepper.

2. 2

   Cook (25 min): Heat olive oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add garlic, cumin, and oregano; cook 30 seconds. Stir in chipotle and crushed tomatoes (add water if needed). Simmer 5 minutes.

3. 3

   Add chicken: Place chicken into the sauce, cover, and simmer 15–18 minutes until cooked through. Remove chicken to a plate and shred with two forks.

4. 4

   Finish: Return shredded chicken to the sauce and simmer uncovered 2–3 minutes until thickened. Stir in lime juice.

5. 5

   Serve: Warm tortillas. Mix chopped onion with vinegar (if using) and cilantro. Assemble tacos with chicken tinga and top with the onion-cilantro mixture.