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The Best Chicken Tinga Tacos Recipe

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3.9 from 3 reviews

These Chicken Tinga Tacos feature tender shredded chicken simmered in a smoky, slightly spicy chipotle tomato sauce, served on warm corn tortillas and topped with creamy avocado, fresh cilantro, crisp red onion, and salty cotija cheese. Perfect for a quick and flavorful Mexican-inspired meal.

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 3/4 cup canned crushed fire-roasted tomatoes
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt

Chicken and Tacos

  • 3 cups shredded cooked chicken (rotisserie chicken works!)
  • 10 (6-inch) corn tortillas

Garnishes

  • 2 ripe avocados, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • 1/4 cup crumbled cotija cheese
  • 1 lime, cut into wedges

Instructions

  1. Prepare the Sauce: Heat a large skillet over medium heat. Once warm, add the olive oil and chopped onion. Sauté for about 4 minutes until the onion becomes tender, stirring occasionally to prevent burning. Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the chopped chipotle peppers, dried oregano, and ground cumin, and toast the spices for 1 minute to enhance their flavors. Add the crushed fire-roasted tomatoes, chicken stock, and kosher salt. Bring the mixture to a simmer and let it cook gently for 7 minutes to develop a rich, smoky sauce.
  2. Blend the Sauce: Carefully transfer the tomato mixture to a high-powered or regular blender. Blend until the sauce is completely smooth and creamy, ensuring a perfect texture for the tacos.
  3. Cook the Chicken in Sauce: Return the blended sauce to the skillet and warm it over low heat. Add the shredded cooked chicken to the sauce, stirring well to coat the chicken pieces thoroughly. Let the chicken simmer in the sauce for about 5 minutes to absorb the flavors. Taste and adjust salt seasoning as needed.
  4. Prepare the Garnishes: While the chicken simmers, slice the ripe avocados, chop the fresh cilantro, dice the red onion, and crumble the cotija cheese. Cut the lime into wedges for serving.
  5. Assemble the Tacos: Warm the corn tortillas to make them pliable. Spoon the chicken tinga mixture evenly onto each tortilla. Top with avocado slices, a sprinkle of cilantro, diced red onion, and crumbled cotija cheese. Serve each taco with a lime wedge to squeeze over the top for added brightness and acidity.

Notes

  • You can adjust the number of chipotle peppers depending on your preferred spice level.
  • Using rotisserie chicken makes this recipe quick and easy but feel free to use any cooked shredded chicken.
  • Warm the tortillas before assembling to prevent cracking and enhance flavor.
  • Leftover chicken tinga can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with extra lime wedges or your favorite hot sauce for additional flavor customization.

Find it online: http://bitezly.com/the-best-chicken-tinga-tacos-recipe/