INGREDIENTS

• Ingredients:

  • 1 package of TORTILLAS BUENA VISTA FAMILIAR

  • 1 lb boneless, skinless chicken thighs

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 can (14.5 oz) diced tomatoes

  • 1-2 chipotle peppers in adobo sauce, minced

  • 1 tablespoon adobo sauce (from the can of chipotle peppers)

  • Salt and pepper to taste

  • Toppings: avocado, red onion

HOW TO COOK

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until softened.

2. Add minced garlic and sauté for 1 minute more.

3. Season chicken thighs with salt and pepper and add them to the skillet. Sear for 2-3 minutes on each side until golden brown.

4. Add smoked paprika, chili powder, ground cumin, and dried oregano to the skillet and stir to combine.

5. Pour diced tomatoes, minced chipotle peppers, and adobo sauce into the skillet. Stir to combine.

6. Reduce heat to medium-low and let simmer for 20-25 minutes, stirring occasionally, until chicken is cooked through and tender.

7. Remove chicken from the skillet and shred it using two forks.

8. Return shredded chicken to the skillet and stir to combine with the tomato-chipotle sauce. Let cook for an additional 5 minutes to allow the flavors to meld.

9. Heat up the corn tortillas in a dry skillet or over an open flame until slightly charred and pliable.

HOW TO SERVE

Assemble tacos by placing a spoonful of the chicken tinga mixture onto each tortilla.

Top with avocado and red onion. Optional: chopped cilantro, and crumbled queso fresco.

This recipe should make about 12-14 tacos. Adjust ingredients as needed to make more or fewer tacos.

¡Provecho!

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