Chicken Tinga Tacos Recipe

Prep and brown

Pat chicken thighs dry and season lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbs olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the thighs 2–3 minutes per side until golden (they will finish cooking later). Transfer to a plate.

Sauté aromatics

Reduce heat to medium. In the same pan add the sliced onion and a pinch of salt; cook 5–6 minutes until softened and beginning to brown. Add minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in chopped chipotle peppers, smoked paprika, oregano, cumin, tomato purée, chicken stock, apple cider vinegar, brown sugar, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional liquid smoke. Bring to a gentle simmer and taste — adjust salt or chipotle for heat.

Simmer and smoke

Return seared chicken to the pan, submerging partially in the sauce. Cover and simmer gently for 25–30 minutes until chicken is very tender and pulls apart easily. If you have a smoker or a grill with a smoking box, you can transfer the covered pan to a smoker set to 225°F for extra smoke for 45–60 minutes instead of stovetop simmer.

Shred and finish

Remove chicken to a cutting board. Shred with two forks and return shredded meat to the pan. Simmer uncovered 5–8 minutes to concentrate the sauce and allow the chicken to soak up flavors. Adjust seasoning. Keep warm until assembly.

Quick-pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring to a simmer until sugar dissolves, then pour over onions. Let sit at least 20 minutes (can be made ahead and refrigerated up to 3 days).

Grill corn

Heat a grill pan or skillet over medium-high. Toss corn kernels with 1 tsp butter or oil and a pinch of salt. Cook, stirring occasionally, until kernels are lightly charred, 6–8 minutes. Remove from heat and set aside.

Make avocado mash

Halve and pit avocados. Scoop flesh into a bowl and mash with lime juice, 1/2 tsp salt and 1/4 tsp black pepper to a slightly chunky consistency. Taste and adjust lime or salt.

Warm tortillas

Heat a nonstick skillet or griddle over medium heat. Lightly brush each flour tortilla with a little olive oil and warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Lay a warm tortilla flat. Spread about 1–2 tbs avocado mash down the center.

Top with a generous 1/3 to 1/2 cup smoked chicken tinga (adjust to preference).

Scatter 1–2 tbs grilled corn over the chicken, then add a few slices of pickled red onion.

Sprinkle 1–2 tbs crumbled queso fresco and a small pinch of micro cilantro on each taco.

Optional: finish with a squeeze of lime and a few drops of hot sauce. Serve immediately while warm.