Description
This Chicken Tinga Tacos recipe features tender, smoky, and spicy shredded chicken simmered in a chipotle and tomato sauce, served on warm flour tortillas and topped with fresh, zesty garnishes. Perfect for a quick and flavorful Mexican-inspired meal.
Ingredients
Chicken Tinga
- 1 Tbsp olive oil
- 1 small yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo sauce, chopped
- 2 Tbsp adobo sauce from the can
- 15 oz can fire-roasted diced tomatoes (undrained)
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- Sprinkle of kosher salt and black pepper
- 1 lb boneless skinless chicken breast
Tacos
- Small flour tortillas
- Optional toppings: avocado slices, crumbled queso fresco or cotija cheese, diced onion, fresh cilantro, lime wedges
Instructions
- Cook Aromatics: Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and diced yellow onion. Cook for 3-4 minutes, stirring occasionally, until the onion softens.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, stirring frequently to prevent burning and to develop flavor.
- Make Sauce and Cook Chicken: Add chopped chipotle peppers, adobo sauce, fire-roasted diced tomatoes (with juices), dried Mexican oregano, ground cumin, salt, and black pepper to the skillet. Stir everything well. Nestle the chicken breasts into the sauce, reduce heat to medium-low, cover the skillet, and simmer for 15-18 minutes until the chicken reaches 165°F and is fully cooked.
- Shred Chicken: Remove the chicken breasts from the skillet and shred them using two forks or your preferred method. Return the shredded chicken to the skillet along with any collected juices, stirring to combine and coat the meat in the sauce.
- Thicken Sauce: Simmer the chicken and sauce uncovered for an additional 2-4 minutes to slightly thicken the sauce and meld the flavors.
- Warm Tortillas: Warm small flour tortillas by heating them briefly in a dry skillet, over a gas flame, or in the microwave until soft and pliable.
- Assemble Tacos: Spoon the chicken tinga onto the center of each tortilla. Add desired toppings like avocado slices, crumbled queso fresco or cotija cheese, diced onions, fresh cilantro, and a squeeze of lime juice for a fresh finish. Serve immediately.
Notes
- For a spicier dish, add extra chipotle peppers or include some adobo sauce.
- Use corn tortillas for a gluten-free option.
- Chicken thighs can be substituted for juicier meat with a slightly different texture.
- Leftover tinga can be stored refrigerated in an airtight container for up to 3 days.
- Adding a splash of chicken broth while simmering can keep the chicken moist if sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
