Chicken Tinga Tacos

Ingredients

Chicken breasts

2, boneless and skinless

Garlic

3 cloves, minced

Onion

1 medium, chopped

Chipotle peppers in adobo sauce

2, minced

Tomato sauce

1 cup

Chicken broth

1 cup

Cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Corn tortillas

8, for serving

Avocado

1, sliced

Cilantro

1/4 cup, chopped

Lime wedges

for serving

Oil

2 tablespoons (for cooking)

Instructions

1. In a large pot, bring water to a boil. Add the chicken breasts and cook until fully cooked, about 15-20 minutes. Remove the chicken from the pot and let cool. Once cooled, shred the chicken using two forks.
2. In a large skillet, heat the oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken, minced chipotle peppers, tomato sauce, chicken broth, cumin, dried oregano, salt, and pepper to the skillet. Stir well to combine and bring to a gentle simmer.
4. Reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.
5. While the chicken is simmering, warm the corn tortillas in a dry skillet or on a griddle until pliable, about 30 seconds per side.
6. To serve, spoon the chicken tinga onto the warm tortillas. Top with sliced avocado and chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
7. Enjoy these delicious Chicken Tinga tacos with friends and family!