Go Back
Chicken Tinga Tacos

Smoky Chicken Tinga Tacos Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium white onion
  • 2 garlic cloves, minced
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 2 to 3 chipotle peppers in adobo, plus 2 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • 1/2 tsp salt, plus more to taste
  • 8 small corn tortillas
  • Crumbled queso fresco, diced white onion, and chopped cilantro for topping
  • Lime wedges for serving

Method
 

  1. Place chicken in a saucepan, cover with water, and simmer until cooked through, 12 to 15 minutes.
  2. Sauté half the onion in oil for 3 to 4 minutes, add garlic, then blend with tomatoes, chipotles, adobo, cumin, oregano, and salt until smooth.
  3. Shred the chicken, add it to the sauce in a skillet, and simmer for 8 to 10 minutes until thickened, adding poaching liquid if needed.
  4. Warm tortillas, fill with tinga, and top with remaining onion, queso fresco, and cilantro. Serve with lime wedges.

Notes

If you use chicken breasts instead of thighs, poach them for 15 to 20 minutes and check that the thickest part reaches 165°F. The finished tinga will stay saucy, so keep the tortillas warm and serve immediately for the best texture.