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Per serving
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- 1
Cook the aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and chopped jalapeno and cook about 5 minutes, until softened. Add the 2 cloves of chopped garlic and cook another 30 seconds to a minute, until fragrant.
- 2
Sear the chicken
Season the chicken thighs all over with salt and pepper, then nestle them into the pan. Give them a nice sear, a couple minutes per side, just to build some color.
- 3
Make the chipotle sauce
Add the tomato sauce and the whole can of chipotle peppers in adobo to a food processor or blender and blend smooth. Pour it into the pan, covering the chicken. Stir in the chili powder, Mexican oregano, and ground cumin.
- 4
Simmer it down
Bring the sauce to a quick boil, then drop the heat and simmer for about 30 minutes, until the chicken is cooked through and pulls apart easily with a fork.
- 5
Shred and finish
Pull the chicken out and shred it with two forks, then return it to the pan. Let it simmer in the sauce another 5 minutes so every strand soaks up that smoky chipotle flavor.
- 6
Build the tacos
Warm the flour tortillas in a dry pan or right over an open flame. Pile on the chicken tinga and top with crumbled cotija, chopped cilantro, and a good squeeze of lime. Add jalapeno slices or hot sauce if you want even more heat.
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Smoky Chipotle Chicken Tinga Tacos
Created by: TacoEveryDay
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 1 jalapeno pepper
- 2 garlic
- 2 lb chicken thighs
- 16 oz tomato sauce
- 7 oz chipotle peppers in adobo sauce
- 1 tbsp chili powder
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin
- salt and pepper
- 12 flour tortillas
- cotija cheese
- cilantro
- 1 lime
Instructions
- Cook the aromaticsHeat the vegetable oil in a large skillet over medium heat. Add the chopped onion and chopped jalapeno and cook about 5 minutes, until softened. Add the 2 cloves of chopped garlic and cook another 30 seconds to a minute, until fragrant.
- Sear the chickenSeason the chicken thighs all over with salt and pepper, then nestle them into the pan. Give them a nice sear, a couple minutes per side, just to build some color.
- Make the chipotle sauceAdd the tomato sauce and the whole can of chipotle peppers in adobo to a food processor or blender and blend smooth. Pour it into the pan, covering the chicken. Stir in the chili powder, Mexican oregano, and ground cumin.
- Simmer it downBring the sauce to a quick boil, then drop the heat and simmer for about 30 minutes, until the chicken is cooked through and pulls apart easily with a fork.
- Shred and finishPull the chicken out and shred it with two forks, then return it to the pan. Let it simmer in the sauce another 5 minutes so every strand soaks up that smoky chipotle flavor.
- Build the tacosWarm the flour tortillas in a dry pan or right over an open flame. Pile on the chicken tinga and top with crumbled cotija, chopped cilantro, and a good squeeze of lime. Add jalapeno slices or hot sauce if you want even more heat.