Ingredients
Chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil (reserve 1 tablespoon for sauce)
- ½ teaspoon salt
- ½ teaspoon pepper
Sauce
- 1 onion, diced
- 1 tablespoon garlic paste
- 1 tablespoon chipotle sauce
- 2 teaspoons tomato paste
- 14.5 oz crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
To Serve
- 12 flour or corn tortillas
- 6 oz queso fresco or cotija cheese, crumbled
- Fresh cilantro, to taste
- 1 lime, cut into wedges
- ½ red onion, sliced
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 3-4 minutes per side. Remove and set aside.
- Cook the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent and soft, about 5 minutes. Stir in the garlic paste, chipotle sauce, and tomato paste, cooking for another 1-2 minutes until fragrant.
- Add Liquid Ingredients: Pour in the crushed tomatoes, chicken broth, and Worcestershire sauce. Stir to combine and bring the sauce to a simmer.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, submerging them in the sauce. Reduce heat to low, cover, and let simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken thighs from the sauce and shred them using two forks. Return the shredded chicken to the sauce and stir to coat evenly.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes until soft and pliable.
- Assemble Tacos: Spoon generous amounts of chicken tinga onto each tortilla. Top with crumbled queso fresco or cotija cheese, fresh cilantro, sliced red onions, and a squeeze of lime juice to taste.
- Serve: Serve the tacos immediately while warm, alongside additional lime wedges for extra zest.
Notes
- For extra smoky flavor, use chipotle peppers in adobo instead of chipotle sauce.
- Chicken breasts can be used instead of thighs but may result in a leaner texture.
- Adjust the chipotle sauce quantity to control the spice level to your preference.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- Leftover chicken tinga makes great fillings for burritos or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
