Portions: 4 servings
Total time: 55 minutes
Difficulty: Medium
Description
Chicken Tinga Tacos are a classic Mexican dish originating from Puebla, known for their smoky, spicy, and savory flavors. The dish features shredded chicken simmered in a rich tomato-chipotle sauce seasoned with Mexican spices like oregano and cumin. These tacos are served on warm corn tortillas and topped with fresh ingredients such as avocado, cilantro, and crumbled cheese, making them a perfect choice for a casual dinner or festive gathering. With its bold flavors and vibrant presentation, this recipe is sure to impress your family and friends.
The preparation involves cooking the chicken in the sauce for maximum flavor absorption, blending the sauce for a smooth consistency, and assembling the tacos with your favorite toppings. Whether you’re celebrating Taco Tuesday or hosting a weekend fiesta, Chicken Tinga Tacos are an irresistible crowd-pleaser.
Difficulty: Medium
Preparation time: 15 minutes
Cooking time: 40 minutes
Cooking method: Simmering
Resting time: None
Total time: 55 minutes
Portions: 4 servings
Estimated cost: Moderate
Calories (per serving): Approximately 350-400 kcal (depending on toppings)
Best time to eat: Lunch or dinner
Best season for eating: Year-round
Cuisine: Mexican
Course: Main course
Ingredients for the Chicken Tinga:
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken thighs or breasts
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large tomatillo, husk removed and chopped (optional)
- ½ teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon ground cumin
- 14.5 ounces canned fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped (adjust for spice level)
- 2 tablespoons adobo sauce from the chipotle can
- ½ cup low-sodium chicken stock
- 1 bay leaf
- Kosher salt to taste
For Serving:
- Corn tortillas (8–10 small ones)
- Avocado slices or diced avocado
- Fresh cilantro, roughly chopped
- Diced white onion or pickled red onions (optional)
- Crumbled cotija cheese or feta cheese (optional)
- Lime wedges
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs and sear until browned on both sides, about 3–4 minutes per side. Remove the chicken and set aside.
- Cook the Aromatics: In the same skillet, add diced onion and garlic. Sauté until softened and fragrant, about 5 minutes. If using tomatillo, add it now and cook until slightly browned.
- Build the Sauce: Stir in oregano and cumin; cook for about 30 seconds until aromatic. Add fire-roasted tomatoes, chipotle peppers, adobo sauce, chicken stock, and bay leaf. Bring to a simmer and cook for about 5–7 minutes to meld the flavors.
- Blend the Sauce: Remove the bay leaf and transfer the sauce to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet over medium heat.
- Cook the Chicken: Nestle the seared chicken into the sauce. Cover and simmer for 15–20 minutes until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return it to the skillet with the sauce and stir well to coat evenly. Let it simmer for an additional 3–5 minutes to absorb flavors fully. Adjust seasoning with salt if needed.
- Warm Tortillas: Heat corn tortillas over an open flame or in a dry skillet until warm and pliable. Keep them covered with a clean kitchen towel to stay warm while assembling tacos.
- Assemble Tacos: Place a generous spoonful of chicken tinga onto each tortilla. Top with avocado slices, cilantro, diced onion (or pickled red onions), crumbled cotija cheese, and a squeeze of lime juice as desired. Serve immediately!
✅ Quick Tips: For extra flavor, prepare pickled red onions by soaking thinly sliced onions in a mixture of vinegar, sugar, salt, and water for at least an hour before serving. If you prefer crispy tacos, brush tortillas with oil, fill them with chicken tinga and cheese, fold them in half, then bake at 425°F for about 8–10 minutes until crispy.
To make it milder for kids or sensitive palates, reduce the number of chipotle peppers used.
Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop before serving.
Enjoy these Chicken Tinga Tacos as part of a Mexican-themed meal alongside rice, beans, or chips with guacamole!
