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Tattoo inspo, but let’s talk placement 👀 What tattoo placement are you currently obsessed with? I feel like the right placement can completely change how a tattoo looks on the body.

Tattoo inspo, but let’s talk placement 👀 What tattoo placement are you currently obsessed with? I feel like the right placement can completely change how a tattoo looks on the body.

🌮 Chicken Tinga Tacos Ingredients For the Chicken 1½ lb (700 g) boneless, skinless chicken thighs or breasts 1 tbsp olive oil 1 medium yellow onion, thinly sliced 3 garlic cloves, minced 3 medium tomatoes, chopped 2–3 chipotle peppers in adobo sauce, finely chopped 1 tbsp adobo sauce 1 tsp smoked paprika 1 tsp dried oregano ½ tsp ground cumin ½ tsp black pepper 1 tsp salt ½ cup chicken broth 1 tbsp lime juice 1 bay leaf For the Tacos 8–10 small corn tortillas ½ cup finely chopped white onion ½ cup fresh cilantro, chopped ½ cup crumbled queso fresco or feta Lime wedges, for serving Extra chipotle sauce or salsa, optional Instructions 1. Cook the chicken Season the chicken with salt, black pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large skillet or pot over medium-high heat. Sear the chicken for about 3–4 minutes per side until lightly browned. Remove and set aside. 2. Make the tinga sauce In the same pan, add sliced onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds. Add the chopped tomatoes, chipotle peppers, adobo sauce, chicken broth, bay leaf, and remaining spices. Stir well and simmer for 8–10 minutes, until the tomatoes become soft and saucy. 3. Cook the chicken in the sauce Return the chicken to the pan. Cover and simmer over low heat for approximately 20–25 minutes, or until the chicken is completely cooked and tender. The chicken should reach an internal temperature of 165°F (74°C). 4. Shred the chicken Remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and mix thoroughly. Simmer uncovered for another 5–8 minutes, allowing the chicken to absorb the smoky tomato-chipotle sauce. Finish with fresh lime juice and adjust the salt to taste. 5. Warm the tortillas Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 20–30 seconds per side until soft and slightly charred around the edges. 6. Assemble the tacos Place a generous amount of hot Chicken Tinga in each tortilla. Top with: Finely chopped white onion Fresh cilantro A little queso fresco A squeeze of fresh lime Add a little extra salsa or chipotle sauce if you prefer more heat. 🔥 Best Tip For the most flavorful Chicken Tinga, let the shredded chicken simmer in the sauce for at least 5–10 minutes after shredding. This allows the meat to absorb the smoky chipotle, tomato, and onion flavors while keeping it juicy. Serves: 4 Prep time: 15 minutes Cooking time: 40–45 minutes Total time: About 1 hour #tiktokcreatorsearchinsightsincentive #tacos #chicken #EasyRecipe #easy

🌮 Chicken Tinga Tacos Ingredients For the Chicken 1½ lb (700 g) boneless, skinless chicken thighs or breasts 1 tbsp olive oil 1 medium yellow onion, thinly sliced 3 garlic cloves, minced 3 medium tomatoes, chopped 2–3 chipotle peppers in adobo sauce, finely chopped 1 tbsp adobo sauce 1 tsp smoked paprika 1 tsp dried oregano ½ tsp ground cumin ½ tsp black pepper 1 tsp salt ½ cup chicken broth 1 tbsp lime juice 1 bay leaf For the Tacos 8–10 small corn tortillas ½ cup finely chopped white onion ½ cup fresh cilantro, chopped ½ cup crumbled queso fresco or feta Lime wedges, for serving Extra chipotle sauce or salsa, optional Instructions 1. Cook the chicken Season the chicken with salt, black pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large skillet or pot over medium-high heat. Sear the chicken for about 3–4 minutes per side until lightly browned. Remove and set aside. 2. Make the tinga sauce In the same pan, add sliced onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds. Add the chopped tomatoes, chipotle peppers, adobo sauce, chicken broth, bay leaf, and remaining spices. Stir well and simmer for 8–10 minutes, until the tomatoes become soft and saucy. 3. Cook the chicken in the sauce Return the chicken to the pan. Cover and simmer over low heat for approximately 20–25 minutes, or until the chicken is completely cooked and tender. The chicken should reach an internal temperature of 165°F (74°C). 4. Shred the chicken Remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and mix thoroughly. Simmer uncovered for another 5–8 minutes, allowing the chicken to absorb the smoky tomato-chipotle sauce. Finish with fresh lime juice and adjust the salt to taste. 5. Warm the tortillas Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 20–30 seconds per side until soft and slightly charred around the edges. 6. Assemble the tacos Place a generous amount of hot Chicken Tinga in each tortilla. Top with: Finely chopped white onion Fresh cilantro A little queso fresco A squeeze of fresh lime Add a little extra salsa or chipotle sauce if you prefer more heat. 🔥 Best Tip For the most flavorful Chicken Tinga, let the shredded chicken simmer in the sauce for at least 5–10 minutes after shredding. This allows the meat to absorb the smoky chipotle, tomato, and onion flavors while keeping it juicy. Serves: 4 Prep time: 15 minutes Cooking time: 40–45 minutes Total time: About 1 hour #tiktokcreatorsearchinsightsincentive #tacos #chicken #EasyRecipe #easy

Cute goat small🥰🤍🖤🥰#foryoupagе #foryou #fpy #10kfollowers😭😭😭😭 #pleaseviraltiktok 🙏🏻🙏🏻🙏🏻

Cute goat small🥰🤍🖤🥰#foryoupagе #foryou #fpy #10kfollowers😭😭😭😭 #pleaseviraltiktok 🙏🏻🙏🏻🙏🏻

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