Chicken Tinga Tacos Recipe

5 from 2 votes

Make the best chicken tinga tacos with tender shredded chicken in a smoky chipotle-tomato sauce. Bold, flavorful, and ready in under an hour!

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Main Course

Cuisine: Mexican

Servings: people

Calories: 450kcal

Author: Becky Hardin

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

Video

Notes

*Mexican oregano is less sweet and has a citrusy twist! If you can't find it, regular oregano will work in a pinch, but the flavor will be slightly different. I recommend using a bit less to avoid making the dish too sweet.

**Regular diced tomatoes will also work, but the flavor won't be as rich.

***If you prefer to use boneless thighs, increase the cook time by a few minutes.

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store chicken tinga taco meat in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition