Chicken Tinga Tacos with Avocado and Cotija

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium white onion, sliced
• 3 garlic cloves, minced
• 2–3 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce from can
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 12 corn tortillas
• 2 ripe avocado, sliced
• 1/2 cup cotija cheese, crumbled
• 1/2 cup fresh cilantro leaves
• 2 limes lime wedges

Instructions

1. 1Season chicken thighs lightly with salt. Heat olive oil in a large skillet over medium-high heat. Sear the thighs 3–4 minutes per side until golden; transfer to a plate (they will finish cooking in the sauce).
2. 2Reduce heat to medium and add the remaining tablespoon oil. Sauté the sliced onion 5–6 minutes until soft and starting to brown.
3. 3Stir in garlic, minced chipotles, and adobo sauce; cook 1 minute until fragrant.
4. 4Pour in crushed tomatoes, chicken broth, oregano, cumin, and salt. Bring to a simmer, scraping the bottom of the pan.
5. 5Nestle the seared chicken back into the sauce. Cover, reduce heat to medium-low, and simmer 18–20 minutes until the chicken is very tender and shreds easily.
6. 6Transfer chicken to a cutting board and shred with two forks. Return the shredded meat to the skillet and simmer uncovered 3–4 minutes so it soaks up the smoky sauce and thickens slightly.
7. 7Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots.
8. 8Build tacos with a generous scoop of tinga, avocado slices, crumbled cotija, cilantro, and a squeeze of lime. Serve immediately with extra lime wedges on the side.