Chicken Tinga Tacos
These Chicken Tinga Tacos have tender, smoky shredded chicken simmered in a deep red chipotle sauce, piled onto warm corn tortillas and topped with tangy Cotija cheese. One bite and you will understand why this classic Mexican dish has such a devoted following.
The magic happens almost entirely on the stovetop, where chicken breasts simmer away in a rich tomato and chipotle sauce until they practically fall apart. Because the filling comes together ahead of time and reheats beautifully, this is a fantastic option for taco night with the family or a laid-back gathering where guests can build their own.
Helpful Tips
- Vent your blender: When pureeing the hot tomato and chipotle sauce, crack the lid or remove the center cap and drape a towel over the opening so steam can escape safely instead of building pressure and splattering everywhere.
- Adjust the heat to taste: Chipotles in adobo pack a punch, so start with one if you prefer a milder taco and taste the sauce before adding the second, since you can always stir in more but cannot take it out.
- Warm your tortillas properly: For the best texture, heat corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side, which keeps them pliable and adds a light char that store-bought soft tortillas cannot match.
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Chicken Tinga Tacos
These Chicken Tinga Tacos have tender, smoky shredded chicken simmered in a deep red chipotle sauce, piled onto warm corn tortillas and topped with tangy Cotija cheese.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- salt and black pepper for seasoning
- 1 tablespoons cooking oil divided
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 14 ounce can crushed tomatoes
- 2 chipotle in adobo sauce coarsely chopped + 2 tablespoons of sauce
- 1/2 cup chicken broth
- 1 teaspoon salt
- 8 corn tortillas
- 1/4 cup Cotija cheese crumbled
- green onions, cilantro, avocado for garnish
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a tablespoon of the oil in a large skillet over medium high heat. Once hot, add the chicken and cook, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of cooking oil to the skillet. Add the onion. Cook over medium heat, stirring occasionally, until the onion is softened, 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, chipotle, and chicken broth. Bring to a boil then simmer, stirring occasionally, until thickened and slightly reduced, about 15 minutes. Then take it off the heat and let it cool for a few minutes. Then pour the sauce into a blender and puree until smooth (be sure to keep the lid open slightly to let out steam while you blend). Taste and adjust seasoning.
- Shred the chicken, then return it to the skillet with the sauce and cook at a simmer until the meat is tender and the sauce is thick and darkened, about 20 more minutes.
- Heat the tortillas in a skillet on the stove or in the microwave.
- Spoon some of the chicken onto each tortilla and sprinkle with the crumbled Cotija. Garnish with green onions, chopped cilantro, and avocado.
Nutrition
Calories: 216kcalCarbohydrates: 17gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 55mgSodium: 522mgPotassium: 544mgFiber: 3gSugar: 3gVitamin A: 128IUVitamin C: 6mgCalcium: 72mgIron: 2mg
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