Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2–3 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp vegetable oil
- 12 corn tortillas
- Toppings: diced onion, chopped cilantro, crumbled queso fresco, lime wedges, avocado slices
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, chipotle peppers, oregano, cumin, salt, and pepper.
- Add chicken and broth. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is tender.
- Remove chicken, shred it with two forks, and return to the sauce. Simmer uncovered for 10 minutes.
- Warm tortillas in a dry skillet or microwave.
- Serve shredded chicken in tortillas with your choice of toppings.
Notes
- Adjust the number of chipotle peppers for more or less heat.
- Leftover tinga can be refrigerated for up to 3 days.
- Use leftover tinga for quesadillas, tostadas, or burritos.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg