Preparation Steps

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
• Stir in the diced tomatoes (with their juice), chopped chipotle peppers with adobo sauce, oregano, and cumin. Season with salt and black pepper. Simmer for 10 minutes to allow flavors to meld.
• Add the chicken thighs to the skillet and increase heat to medium-high. Pour in enough water or broth to just cover the chicken (about 1–2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes, or until chicken is tender and easily shreds with a fork.
• Remove chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce and stir to combine. Simmer uncovered for an additional 10–15 minutes to thicken the sauce slightly.
• Warm the tortillas on a dry skillet or in the oven while the chicken cooks. Serve the chicken tinga in warm tortillas topped with queso fresco, cilantro, and lime wedges.