If you are looking for a vibrant and comforting dish that packs layers of smoky, spicy flavor balanced with tender chicken, this Chicken Tinga Tacos Recipe is exactly what you need in your kitchen rotation. Combining juicy shredded chicken simmered in a smoky chipotle tomato sauce, these tacos deliver a true Mexican street food experience that’s both simple to make and incredibly satisfying. Every bite bursts with the perfect harmony of heat, herbs, and freshness that will have you craving them again and again.
Ingredients You’ll Need
Gathering your ingredients for this Chicken Tinga Tacos Recipe is wonderfully straightforward, and each component plays a key role in building its rich, authentic flavor. From juicy tomatoes providing a fresh base to smoky chipotle peppers that bring the heat, you’ll see how simple staples combine to create something truly memorable.
- 2 pounds boneless, skinless chicken breasts: Tender chicken breast is perfect for shredding, but thighs can be used for extra juiciness.
- 1 tablespoon olive oil: Used to sauté the vegetables gently and bring out their sweetness.
- 4 roma tomatoes: Roasted for a deep, smoky tomato flavor that is the heart of the sauce.
- 1 yellow onion (chopped): Adds depth and a slight sweetness that balances the spicy chipotle.
- 2 cloves garlic (roughly chopped): Infuses the dish with warm, aromatic undertones.
- 1 teaspoon Mexican oregano: Offers an earthy, slightly citrusy flavor essential in tinga sauce.
- ½ teaspoon ground cumin: Adds a nutty, warm note that complements the peppers perfectly.
- 2 bay leaves: Impart subtle layers of herbal fragrance during the simmer.
- 2 cups low-sodium chicken broth: Keeps the sauce flavorful while letting the main ingredients shine.
- ½ teaspoon kosher salt: Enhances and balances all the flavors present.
- Ground black pepper (to taste): Adds a mild heat and piquancy to the dish.
- 2 tablespoons chipotle peppers in adobo sauce: The smoky, spicy star ingredient that gives the tinga its signature kick.
- Corn tortillas: Traditional, but flour or cassava tortillas can work beautifully as well.
- Optional toppings: Cotija cheese, thinly sliced radish, thinly sliced red onion, chopped cilantro, and diced avocado add fresh texture and color.
How to Make Chicken Tinga Tacos Recipe
Step 1: Roast and Sauté the Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the roma tomatoes and cook them until they develop a lovely browned exterior, approximately 10 minutes. This step intensifies the tomato’s flavor, creating a deeper base for your sauce. Next, toss in the chopped onion and garlic, cooking for an additional 5 to 7 minutes until everything softens and melds together with a sweet, fragrant aroma.
Step 2: Season and Develop the Base
Now, sprinkle in the Mexican oregano and ground cumin, stirring continuously for 1 to 2 minutes so their warm and earthy fragrances bloom. This simple step dramatically layers aromatic notes that define the tinga.
Step 3: Add Broth, Herbs, and Chicken
Drop in the bay leaves followed by the chicken broth, salt, and pepper. Nestle the chicken breasts into this simmering mix, allowing the flavors to infuse the chicken as it cooks. Bring everything to a gentle simmer, setting the stage for tender, flavorful meat.
Step 4: Simmer Until Chicken Is Tender
Cover the pot and let the chicken cook through for 20 to 30 minutes. The chicken breasts will soak up the flavorful broth, making shredding effortless later on. Afterward, remove the chicken and discard the bay leaves — they’ve done their job!
Step 5: Blend in the Chipotle Peppers
Add the smoky chipotle peppers in adobo sauce directly into the pot. Using an immersion blender, puree the sauce until it’s smooth, smoky, and rich. This is where that bold, fiery character of the Chicken Tinga Tacos Recipe really takes shape.
Step 6: Reduce Sauce to Perfection
Simmer the blended sauce for about 10 minutes until it thickens slightly, intensifying the flavors and creating a luscious coating perfect for your shredded chicken.
Step 7: Shred and Combine
Shred the cooked chicken using two forks — it should fall apart beautifully — then stir the meat back into the thickened sauce. Allow it to warm through so every shred is soaked in that delicious smoky goodness.
Step 8: Warm the Tortillas
Heat a cast iron skillet over medium-high heat. Warm the corn tortillas for about 1 to 2 minutes on each side. This step ensures they’re pliable and slightly toasted, giving your tacos an irresistible texture and aroma.
Step 9: Assemble and Serve
Now comes the fun part — spoon generous portions of the chicken tinga onto warm tortillas and add your favorite toppings. Prepare yourself for an explosion of flavors with every bite!
How to Serve Chicken Tinga Tacos Recipe
Garnishes
Adding the right garnishes transforms these tacos from delicious to unforgettable. Crumbled cotija cheese offers a salty, creamy contrast, while thinly sliced radishes bring crispness and a subtle peppery crunch. Fresh cilantro leaves introduce herbal brightness, and a few slices of red onion add a sharp bite. If you like creaminess, diced avocado is the perfect finishing touch.
Side Dishes
Chicken Tinga Tacos Recipe pairs beautifully with simple, fresh sides. Consider a Mexican street corn salad (elote) with lime and cotija, or a light cabbage slaw for extra crisp texture. Refried beans or a scoop of cilantro-lime rice complement the smoky, spicy main flavors perfectly without overpowering the dish.
Creative Ways to Present
For a festive meal, serve the chicken tinga in small bowls alongside a platter of warm tortillas and garnishes, letting everyone build their own tacos just the way they like. You can also try layering the shredded chicken in taco salad bowls with crunchy lettuce and fresh salsa, or making mini taco sliders for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Chicken Tinga Tacos Recipe, store the shredded chicken and sauce mixture in an airtight container in the refrigerator. It will stay good for 3 to 4 days, making a quick lunch or dinner ready to go.
Freezing
This dish freezes wonderfully! Portion the chicken tinga in freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2 months. When you’re ready to use it, thaw overnight in the fridge for best results.
Reheating
Reheat your tinga gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Adding a splash of chicken broth or water can help loosen the sauce if it thickened too much in the fridge. Warm your tortillas separately and assemble fresh for the best taste and texture.
FAQs
Can I use chicken thighs instead of breasts for Chicken Tinga Tacos Recipe?
Absolutely! Chicken thighs are juicier and have more fat, which can add extra richness and tenderness to the tinga. They might need slightly longer to cook thoroughly but work beautifully in this recipe.
How spicy is this Chicken Tinga Tacos Recipe?
The spiciness mainly comes from the chipotle peppers in adobo sauce. They provide a smoky, medium heat that can be adjusted by using fewer peppers if you prefer a milder flavor, or more for extra kick.
Can I make the sauce ahead of time?
Yes! You can prepare the sauce up to a day in advance. Simply store it separately in the refrigerator and combine it with freshly shredded chicken and warmed tortillas when ready to serve.
What are some good alternatives to corn tortillas?
If corn tortillas aren’t your favorite or you want a gluten-free option, flour tortillas or cassava flour tortillas are great substitutes. They provide a different texture but still work wonderfully with the rich chicken tinga.
Is Chicken Tinga Tacos Recipe suitable for meal prep?
Definitely! This recipe is fantastic for meal prepping because it stores and reheats well. You can portion it out for several meals, and customize toppings fresh each time for a varied experience.
Final Thoughts
There’s something truly magical about making and sharing Chicken Tinga Tacos Recipe with your friends and family — the vibrant smoky sauce, tender shredded chicken, and fresh garnishes combine into a dish that feels like a warm celebration in every bite. Once you try this recipe, it will quickly become one of your favorite weeknight go-tos or festive crowd-pleasers. So grab those ingredients, get cooking, and enjoy the delicious adventure of authentic Mexican flavors right at home!
Print
Chicken Tinga Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
This Chicken Tinga Tacos recipe features tender, shredded chicken simmered in a smoky, spicy tomato and chipotle pepper sauce. Served on warm corn tortillas and topped with traditional garnishes like cotija cheese, radishes, red onion, cilantro, and avocado, these tacos deliver bold Mexican flavors perfect for any meal.
Ingredients
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts (chicken thighs also work)
- 1 tablespoon olive oil
- 4 roma tomatoes
- 1 yellow onion, chopped
- 2 cloves garlic, roughly chopped
- 1 teaspoon Mexican oregano (or marjoram)
- ½ teaspoon ground cumin
- 2 bay leaves
- 2 cups low-sodium chicken broth
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- 2 tablespoons chipotle peppers in adobo sauce
Tacos
- Corn tortillas (flour or cassava tortillas also work)
Toppings (optional)
- Cotija cheese
- Thinly sliced radish
- Thinly sliced red onion
- Chopped cilantro
- Diced avocado
Instructions
- Brown the tomatoes: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the roma tomatoes and cook until browned and softened, about 10 minutes, stirring occasionally.
- Sauté aromatics: Add the chopped onion and roughly chopped garlic to the pot with the tomatoes. Cook until softened, about 5-7 minutes.
- Add spices: Stir in the Mexican oregano and ground cumin. Cook for 1-2 minutes until the spices become fragrant and well combined.
- Simmer with chicken: Add the bay leaves, low-sodium chicken broth, kosher salt, and ground black pepper. Submerge the chicken breasts in the mixture and bring to a gentle simmer.
- Cook chicken: Cover the pot and let the chicken simmer until fully cooked and tender, about 20-30 minutes. Once done, remove the chicken and discard the bay leaves.
- Blend the sauce: Add the chipotle peppers in adobo sauce to the tomato and broth mixture in the pot. Using an immersion blender, carefully blend the sauce until smooth and well combined.
- Thicken the sauce: Simmer the blended sauce uncovered for about 10 minutes until it slightly thickens.
- Shred and combine chicken: Shred the cooked chicken using two forks. Return the shredded chicken to the pot with the thickened sauce and stir to coat evenly. Warm through.
- Warm tortillas: Heat a cast iron skillet over medium-high heat. Once hot, cook the corn tortillas for 1-2 minutes per side until warmed and slightly charred or pliable.
- Assemble and serve: Spoon the chicken tinga onto the warmed tortillas and top with desired garnishes such as cotija cheese, radish slices, red onion, cilantro, and avocado. Serve immediately for best flavor.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- If you prefer milder tacos, reduce the amount of chipotle peppers or seeds.
- Use flour or cassava tortillas if corn tortillas are unavailable, but corn tortillas are more traditional.
- Chipotle peppers in adobo can be found in most grocery stores or online.
- Leftover chicken tinga can be refrigerated for up to 3 days or frozen for longer storage.
