My chicken tinga tacos are filled with that authentically smoky, spicy, slow-cooked flavor, without tons of effort. I start by simmering chicken breasts in a delectable chipotle-tomato tinga sauce, then shred them up to pile into tortillas. Made on the stovetop in just 1 hour, my homemade tinga recipe creates the juiciest, tastiest meat for tacos, tostadas, and more!
Top Reader Review
Came out great.
I didn’t have fire roasted tomatoes but only regular diced tomatoes.. still great..
Thank u❤️
–
Homemade Chicken Tinga
After my family approved of my easy chicken tinga, which starts with leftover chicken, I decided to try my hand at a totally from-scratch version for a more authentic taste. Using a similar mix of ingredients for the tinga sauce, I amped things up with Mexican oregano and fire-roasted tomatoes for more intense flavor. Turns out, making it from scratch is just as easy, though it takes a little bit longer.
I just let fresh chicken breasts simmer with tomatoes, broth, onions, and spices until cooked through. Then I blend the chipotle peppers into the sauce and let it thicken up. Finally, I shred the tender cooked chicken and mix it back in with the tinga sauce, then it’s ready to serve as tacos!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Balance the Heat
The secret to truly delicious chicken tinga tacos is balancing the spice level. Chipotle peppers in adobo vary wildly in heat depending on the brand. Some are mild and smoky, while others pack a serious punch. Before adding them to the sauce, taste a little adobo on its own. Start with one tablespoon, then adjust to taste. This small step helps you control the flavor and ensures every bite of your tinga is rich, smoky, and perfectly-spiced, rather than overpowering.
Chicken Tinga Tacos Recipe
Equipment
- Dutch Oven
- Immersion Blender (or Blender)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 2 cloves garlic (roughly chopped)
- 1 teaspoon Mexican oregano (*)
- ½ teaspoon ground cumin
- 15 ounces diced fire-roasted tomatoes (1 can**)
- 1 cup low-sodium chicken broth
- 2 bay leaves
- ½ teaspoon kosher salt
- ground black pepper (to taste)
- 2 pounds boneless, skinless chicken breasts (***)
- 2 tablespoons chipotle peppers in adobo sauce
- 8 (4-6-inch) corn tortillas
Optional Toppings:
- cotija cheese
- refried beans
- diced red onion
- chopped fresh cilantro
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add in the onion and cook until softened, 5-7 minutes.1 tablespoon olive oil, 1 yellow onion
- Add in the garlic, oregano, and cumin, cooking until fragrant. About 1-2 minutes.2 cloves garlic, 1 teaspoon Mexican oregano, ½ teaspoon ground cumin
- Stir in the fire roasted tomatoes, chicken broth, bay leaves, salt, and pepper. Add in the chicken and bring the mixture to a simmer.15 ounces diced fire-roasted tomatoes, 1 cup low-sodium chicken broth, 2 bay leaves, ½ teaspoon kosher salt, ground black pepper, 2 pounds boneless, skinless chicken breasts
- Cover and simmer until the chicken is cooked through, 20-30 minutes. Then set the chicken aside. Discard the bay leaves.
- Add the chipotle peppers to the pot and (using an immersion blender) blend until smooth.2 tablespoons chipotle peppers in adobo sauce
- Simmer the sauce until it has thickened, about 10-15 minutes.
- Shred cooked chicken breasts on a cutting board, using two forks to pull the meat.
- Return shredded chicken to the pot of tinga sauce. Stir until combined and warmed through.
- Heat a cast iron skillet over medium-high heat. Once hot, warm the tortillas for 1-2 minutes per side.8 (4-6-inch) corn tortillas
- Fill each tortilla with tinga chicken. Serve tacos immediately with desired toppings.cotija cheese, diced red onion, chopped fresh cilantro, refried beans
Notes
- You can use leftover or rotisserie chicken instead of raw chicken to cut cooking time in half. Just make the sauce and simmer the shredded chicken for 10 minutes.
- For milder tinga, use just 1 tablespoon of chipotle peppers in adobo. For more heat, add extra sauce or a second pepper.
- If you don’t have an immersion blender: transfer the sauce to a blender or food processor, blend, and then return it to the pot to combine with the chicken.
- If your sauce feels too thin after blending, simmer uncovered for an extra 5 minutes until it reaches a rich, spoon-coating consistency.
- Stack tortillas, wrap them in foil, and warm them in the oven at 350°F for 10 minutes. This keeps them pliable and prevents tearing.
- Nutritional information does not include optional toppings.
- Instant Pot: Add everything to your pressure cooker and cook on high pressure for 12 minutes, then natural release. Remove and shred the chicken, then blend the sauce and recombine.
- Crockpot: Add everything to your slow cooker and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Remove and shred the chicken, blend the sauce, and recombine.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Tinga Chicken for Tacos Step by Step
Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in 1 chopped yellow onion and cook until softened, about 5-7 minutes. Then add in 2 roughly chopped cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin, cooking until fragrant, about 1-2 minutes.
Add the Chicken: Stir in 15 ounces (1 can) of diced fire-roasted tomatoes, 1 cup of chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper (to taste). Next, add in 2 boneless, skinless chicken breasts and bring the mixture to a simmer. Cover and simmer until the chicken is cooked through to 165°F, about 20-30 minutes. Set the chicken aside and don’t forget to discard the bay leaves.
Make it Spicy: Add 2 tablespoons of chipotle peppers in adobo sauce (from a can) to the pot. Using an immersion blender, blend until smooth. Alternatively, transfer the sauce to a blender, blend, and return to the pot. Simmer the sauce until it has thickened, about 10-15 minutes. I recommend tasting your chipotle peppers in adobo sauce and adding more or less to the sauce depending on your desired spice level.
Shred the Chicken: Shred the cooked chicken breasts with 2 forks and return it to the pot. Stir until combined and warmed through. If the mixture seems too thin, you can continue simmering for a few minutes, stirring often, until thickened.
Assemble the Tacos: Heat a cast iron skillet over medium-high heat. Once hot, cook 8 corn tortillas in batches for 1-2 minutes per side until warmed through. Fill each tortilla with fresh tinga chicken. Serve your tinga tacos immediately with desired toppings such as cotija cheese, refried beans, diced red onion, and chopped fresh cilantro.
How to Store, Freeze, and Reheat
Store leftover shredded tinga chicken separately from the taco shells to keep them from turning soggy. The meat will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop set over medium-low or in the microwave until warmed through.
Leave a Reply