Chicken Tinga Tacos with Avocado Crema

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large white onion, thinly sliced
• 3 garlic cloves, minced
• 2–3 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce from can
• 1 cup crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 12 corn tortillas
• 1 ripe avocado
• 1/3 cup sour cream
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1/3 cup crumbled cotija cheese

Instructions

1. 1Season the chicken thighs lightly with salt. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. 2Sear the thighs in a single layer for 3–4 minutes per side until golden brown; they do not need to cook through. Transfer to a plate.
3. 3Reduce heat to medium and add the remaining tablespoon of oil. Add the sliced onion and cook, stirring, for 5–6 minutes until softened and lightly golden.
4. 4Stir in the minced garlic, minced chipotles, and adobo sauce; cook 1 minute until fragrant. Add crushed tomatoes, broth, oregano, cumin, and salt.
5. 5Return the seared chicken and any juices to the skillet, nestling the pieces into the sauce. Bring to a simmer, then cover and cook on medium-low for 18–20 minutes until chicken is very tender.
6. 6While the chicken braises, make the avocado crema: mash the avocado in a bowl, then whisk in sour cream, lime juice, salt, and half the cilantro until smooth and pourable. Add a splash of water if too thick.
7. 7Transfer the cooked chicken to a cutting board and shred with two forks into bite-size strands. Return the shredded meat to the skillet and simmer uncovered 3–4 minutes so it absorbs the smoky sauce.
8. 8Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave 45 seconds until pliable. Keep warm in a clean kitchen towel.
9. 9Build each taco with a generous scoop of chicken tinga, a drizzle of avocado crema, a sprinkle of cotija, and remaining cilantro.
10. 10Serve immediately with extra lime wedges on the side for squeezing over the tacos at the table.