If there’s one thing I love, it’s tacos, and these Chicken Tinga Tacos tick all the boxes! They’re spicy, but not face-meltingly spicy, and the smoky flavor of the sauce is just so good! Just like classic tinga but in a hand-held taco– yum!
What’s in This Chicken Tinga Tacos Recipe?
If you love classic chicken tinga, I think you’re gonna love these hand-held chicken tinga tacos! All that great flavor in a portable form! This recipe is always on rotation at my house. It’s one that both my kids and husband all love. Plus it has under 10 ingredients. A huge win.
- Onion + Garlic: Create an earthy and savory base for the recipe.
- Mexican Oregano: Different from the Greek oregano you may be used to, 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.
- Cumin: Has a unique warm, earthy, and citrusy flavor that goes so well in Mexican dishes.
- Tomatoes: Diced fire-roasted tomatoes add a wonderful fresh and acidic flavor, plus a bit of smokiness from the fire-roasting. Regular diced tomatoes will also work, but the flavor won’t be as rich.
- Broth: Low-sodium chicken broth is a great option for adding umami flavor to the sauce.
- Bay Leaves: Add a subtle bitterness that lightens up the sauce.
- Chicken: I like boneless, skinless chicken breasts best, but thighs will also work well.
- Chipotle Peppers in Adobo Sauce: Add additional smokiness and heat!
- Tortillas: I prefer smaller corn tortillas for this recipe since the meat can get messy, and the corn does a good job of absorbing the sauce.
Control the Spice
While I found this recipe was pretty mild spice-wise, everyone’s tastes and tolerances are different. Dip a pinky in the adobo sauce and give it a taste before deciding how much to use.
Keep in mind that the sauce is less spicy than the peppers themselves. For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.
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How to Store and Reheat
Store leftover chicken tinga meat separately from the taco shells to keep them from turning soggy. The meat will keep well in the refrigerator for up to 3 days. Reheat on the stovetop set over medium-low or in the microwave until warmed through.
How to Freeze
Freeze chicken tinga taco meat in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
An immersion blender is a great kitchen tool for sauces and soups. No need to break out (and then clean) the blender– just blend right in the pot! Plus, it takes up way less cabinet space which is a win for small kitchens.
Chicken Tinga Tacos Recipe
These Chicken Tinga Tacos are spicy, but not face-meltingly spicy, and the smoky flavor of the sauce is just so good!
Prep: 10 minutes
Cook: 50 minutes
Total Time
: 1 hour
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Equipment
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Dutch Oven
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Immersion Blender
Instructions
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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
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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
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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
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Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves.
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Add the chipotle peppers to the pot and using an immersion blender, blend until smooth.
2 tablespoons chipotle peppers in adobo sauce
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Simmer the sauce until it has thickened, about 10-15 minutes.
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Shred the chicken and return it to the pot. Stir until combined and warmed through.
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Heat a cast iron skillet over medium-high heat. Once hot, cook the tortillas for 1-2 minutes per side until warmed through.
8 (4-6-inch) corn tortillas
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Serve tacos immediately with desired toppings.
Cotija cheese, Diced red onion, Chopped fresh cilantro
Notes
- You can also transfer the sauce to a blender, blend, and then return it to the pot.
Storage:Â 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 Facts
Chicken Tinga Tacos Recipe
Amount Per Serving (2 tacos)
Calories 454
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 145mg48%
Sodium 759mg33%
Potassium 1054mg30%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 5g6%
Protein 54g108%
Vitamin A 538IU11%
Vitamin C 8mg10%
Calcium 111mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Tinga Tacos Step by Step
Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add in 1 chopped onion and cook until softened, 5-7 minutes. Add in 2 roughly chopped cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin, cooking until fragrant, about 1-2 minutes.
Add the Chicken: Stir in 15 ounces (1 can) of diced fire-roasted tomatoes, 1 cup of low-sodium chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper to taste. Add in 2 boneless, skinless chicken breasts and bring the mixture to a simmer. Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves.
Make it Spicy: Add 2 tablespoons of chipotle peppers in adobo sauce to the pot and using an immersion blender, blend until smooth. Simmer the sauce until it has thickened, about 10-15 minutes.
Shred the Chicken: Shred the chicken and return it to the pot. Stir until combined and warmed through.
Assemble the Tacos: Heat a cast iron skillet over medium-high heat. Once hot, cook the 8 corn tortillas in batches for 1-2 minutes per side until warmed through. Serve the tacos immediately with desired toppings.
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