Description
This Chicken Tinga Tacos recipe features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce, served on warm corn tortillas and topped with fresh onions, cilantro, avocado, lime, and queso fresco. It’s a vibrant and flavorful Mexican main course that’s easy to prepare and perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Tinga
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 8 small corn tortillas
- Diced onion
- Fresh cilantro
- Avocado slices
- Lime wedges
- Queso fresco
Instructions
- Prepare the base: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add aromatics: Stir in the minced garlic, finely chopped chipotle peppers, and adobo sauce, cooking for another minute until fragrant.
- Make the sauce: Add the fire-roasted diced tomatoes, chicken broth, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
- Cook the chicken: Nestle the chicken breasts into the sauce and bring to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through and tender.
- Shred the chicken: Remove the cooked chicken breasts from the skillet. Using two forks, shred the meat finely, then return it to the skillet. Toss the shredded chicken with the remaining sauce to coat thoroughly.
- Warm the tortillas: Heat the corn tortillas on a skillet or directly over a gas flame until pliable and slightly charred for extra flavor.
- Assemble the tacos: Fill each warm tortilla with the chicken tinga mixture, then top with diced onion, fresh cilantro, avocado slices, and crumbled queso fresco. Serve immediately with lime wedges on the side for squeezing.
Notes
- For extra flavor, char the tortillas slightly before filling.
- You can make the chicken tinga ahead of time; it reheats well.
- Adjust the spice level by adding an extra chipotle pepper or more adobo sauce.
