Mexican
Smoky Chipotle Chicken Tinga Tacos
Chicken thighs simmer in a sweet-savory onion and chipotle-tomato sauce until the meat shreds easily and the sauce clings in glossy red strands. It is the kind of weeknight filling that works just as well for tacos as it does for tostadas or rice bowls.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightMeal Prep Friendly
At a Glance
- Time
- 40 mins
- Serves
- Makes 8 tacos
- Cost
- Low
- Cuisine
- Mexican
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until it turns soft, translucent, and lightly sweet. Add the garlic and tomato paste and cook for 30 seconds until the paste darkens slightly and smells toasted.
- Stir in the crushed tomatoes, chipotle, adobo sauce, broth, oregano, cumin, salt, and bay leaf. Bring the sauce to a lively simmer, then add the chicken thighs so they are mostly submerged.
- Cover and cook over medium-low heat for 18 to 20 minutes, until the chicken is fully cooked and pulls apart easily. Transfer the thighs to a plate and simmer the sauce uncovered for 5 minutes so it thickens and turns glossy.
- Shred the chicken with two forks, return it to the sauce, and stir for 2 minutes over medium heat until every strand is coated and the mixture looks saucy rather than watery.
- Warm the tortillas in a dry skillet until soft and lightly spotted. Fill them with the chicken tinga, then finish with avocado, cilantro, and a squeeze of lime.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Serve with corn tortillas or rice bowls and the dinner stays naturally gluten-free and dairy-free.