Chicken Tinga Tacos
Tender shredded chicken simmers in a flavorful tomato and chipotle-based sauce with this authentic Mexican chicken tinga tacos recipe. Amazingly simple ingredients make the most amazing flavors for a budget-friendly weeknight meal.
Originating in Puebla, Mexico, chicken tinga is a versatile dish made with shredded chicken in a tomato, chipotle pepper, and adobo sauce.
Ingredients
Serves 5 with leftovers
- 2 chicken breasts or thighs, cooked and shredded (about 4 cups chicken)
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons chipotle peppers in adobo sauce, chopped
- 1 teaspoon chile powder
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 15-oz can fire-roasted tomatoes, diced
- 1 cup chicken broth or stock
- salt and pepper to taste
For Serving:
- corn tortillas
- 2 ripe avocados
- fresh cilantro
- diced red onion
- crumbled cotija cheese
- lime, cut into wedges
- jalapeno, sliced
How to Make Chicken Tinga
We will provide three methods of preparation for chicken tinga – one using prepared shredded chicken, a slow cooker version, and an instant pot version. All have the same ingredients, the method of preparation and time varies slightly depending on which method you choose.
You can use either chicken breasts or thighs to make chicken tinga. Chicken thighs have a bit more fat, so the meat won’t dry out.
I start by placing two chicken breasts in a slow cooker, seasoning with salt and pepper, and adding one cup of water. I slow cook the chicken for several hours and then shred using two forks.
In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and saute until soft 4-5 minutes. Add the minced garlic and cook until fragrant, another minute or so.
To the pot add the chipotle peppers, chile powder, cumin, oregano and diced tomatoes. Stir until incorporated. Add the chicken broth and season with salt and pepper and simmer for about 5 minutes.
Add the chicken to the pot and stir it together to incorporate the flavors. Turn the heat to low and cook the chicken in the sauce for 7-8 minutes so that the flavors infuse the chicken.
Taste for seasoning and adjust as needed with extra salt and pepper.
In a small bowl, combine the two avocados, then season with salt and pepper and a squeeze of fresh lime juice.
Heat the corn tortillas over an open flame on a gas stove, or in a small non-stick skillet to warm them.
Layer the smashed avocado, then the chicken tinga and top with crumbled cotija cheese, fresh cilantro, diced red onion and jalapeno.
Serve with a salad, rice, or a side of black or refried beans for a delicious Mexican dinner the whole family will love.
Chicken Tinga Tacos
Ingredients
Chicken Tinga Tacos
- 2 chicken breasts or thighs cooked and shredded (about 4 cups chicken)
- 1 tablespoon olive oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 3 tablespoons chipotle peppers in adobo sauce chopped
- 1 teaspoon chile powder
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 15- oz can fire-roasted tomatoes diced
- 1 cup chicken broth or stock
- salt and pepper to taste
For Serving:
- corn tortillas
- 2 ripe avocados
- fresh cilantro
- diced red onion
- crumbled cotija cheese
- lime cut into wedges
- jalapeno sliced
Instructions
- In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and saute until soft 4-5 minutes. Add the minced garlic and cook until fragrant, another minute or so.
- To the pot add the chipotle peppers, chile powder, cumin, oregano and diced tomatoes. Stir until incorporated. Add the chicken broth and season with salt and pepper and simmer for about 5 minutes.
- Add the chicken to the pot and stir it together to incorporate the flavors. Turn the heat to low and cook the chicken in the sauce for 7-8 minutes so that the flavors infuse the chicken.
- Taste for seasoning and adjust as needed with extra salt and pepper.
- In a small bowl, combine the two avocados, then season with salt and pepper and a squeeze of fresh lime juice.
- Heat the corn tortillas over an open flame on a gas stove, or in a small non-stick skillet to warm them.
- Layer the smashed avocado, then the chicken tinga and top with crumbled cotija cheese, fresh cilantro, diced red onion and jalapeno.
- Serve with a salad, rice, or a side of black or refried beans for a delicious Mexican dinner the whole family will love.
Chicken Tinga Slow Cooker Method
Place the chicken, onions, olive oil, chipotle peppers, seasonings, diced tomatoes, and broth in a slow cooker and cook on high for 4 hours or on low for 6 hours. Once the chicken is cooked through, shred it with 2 forks and stir it with the sauce. Check for seasoning and adjust accordingly.
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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