2 lbs boneless chicken , 1 onion, 2 garlic cloves, 1 can (14 oz) diced tomatoes, 2-3 chipotle peppers in adobo sauce, 2 tbsp adobo sauce (from the can of chipotle peppers)

1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, Salt and pepper, 1/4 cup chicken broth or water, 2 tbsp vegetable oil

To serve 

Corn tortillas, Shredded lettuce or cabbage, Crumbled queso fresco or cotija cheese, Chopped cilantro, Lime wedge


Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the chicken to the skillet and season with salt and pepper. Cook until browned on all sides, about 5 minutes.

In a blender or food processor, combine the diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin, smoked paprika, and chicken broth or water. Blend until smooth.

Pour the tomato mixture over the chicken and stir to coat. Bring to a simmer and reduce heat to low.

Cover the skillet and let cook for 20-25 minutes, or until the chicken is cooked through and tender. Use two forks to shred the chicken in the skillet, and stir to combine with the sauce.

To assemble the tacos, heat the corn tortillas in a dry skillet or on a griddle until warm and pliable.

Place a spoonful of the chicken tinga onto each tortilla, and top with shredded lettuce or cabbage, crumbled queso fresco or cotija cheese, chopped cilantro, and a squeeze of lime juice.