Mexican Chicken Tinga Tacos

Ingredients

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

Instructions

1. 1

   Prep (15 minutes): Finely chop the onion and mince the garlic. Chop cilantro. Cut the lime into wedges.

2. 2

   Cook the tinga base (25 minutes total cook): Heat olive oil in a pot over medium heat. Sauté half the chopped onion until softened, about 3–4 minutes. Add garlic and cook 30 seconds. Stir in chipotle peppers in adobo, cumin, oregano, salt, and black pepper.

3. 3

   Simmer: Add crushed tomatoes and the remaining onion. Nestle in the chicken thighs, bring to a simmer, then cover and cook until the chicken is very tender, 18–20 minutes.

4. 4

   Shred and finish: Remove chicken to a plate and shred with two forks. Return shredded chicken to the sauce and simmer uncovered 3–5 minutes to thicken. Taste and adjust salt; squeeze in a little lime juice.

5. 5

   Quick onion-cilantro topping (during final simmer): Toss remaining chopped onion with cilantro and vinegar (if using). Season lightly with salt and a squeeze of lime.

6. 6

   Serve: Warm tortillas in a dry skillet or microwave. Spoon tinga into tortillas and top with the onion-cilantro mixture. Serve with lime wedges.