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Ingredients
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Chicken & Braising Liquid
Tinga Sauce
Finish & Tacos
Method
Chicken & Braising Liquid
- 1
Poach the chicken
Place the chicken breasts in a medium saucepan or deep skillet. Add chicken stock, water, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer gently for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes. Reserve 1/2 cup of the braising liquid and discard the bay leaf. Shred the chicken finely with two forks or chop into small bite-sized pieces.
Tinga Sauce
- 2
- 3
Roast tomatoes and aromatics
While chiles soak, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add halved roma tomatoes (cut side down), chopped onion, and whole garlic cloves. Cook, turning occasionally, until tomatoes are blistered and slightly charred and onions are softened, about 8–10 minutes. Transfer to a blender or food processor.
- 4
Make the blended sauce
Add softened guajillo chiles (trimmed), 1 tablespoon chipotle in adobo, reserved chile soaking liquid (about 1/4–1/3 cup), 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tablespoon apple cider vinegar, 1/2 tsp brown sugar, 1 tsp salt and 1/4 tsp black pepper to the blender with roasted tomatoes/onion/garlic. Puree until very smooth, adding more soaking liquid a tablespoon at a time if needed to reach a thick sauce consistency.
- 5
Cook the tinga
Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium heat. Pour the blended sauce into the skillet and simmer, stirring occasionally, for 6–8 minutes to deepen the flavors and reduce slightly. Taste and adjust seasoning with more salt, vinegar, or sugar as needed.
- 6
Combine chicken and sauce
Add the shredded chicken and reserved 1/2 cup braising liquid to the skillet with the simmering sauce. Stir to combine, then simmer gently for 5–7 minutes so the chicken absorbs the sauce. Finish by stirring in the juice of 1 lime and 1/4 cup chopped cilantro. Keep warm until ready to assemble tacos.
Finish & Tacos
- 7
Warm tortillas
Heat a large skillet or griddle over medium-high heat. Brush each corn tortilla lightly with the 1 tablespoon vegetable oil. Warm tortillas 30–45 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
- 8
Assemble tacos
Spoon about 2–3 tablespoons of the chicken tinga onto each warm tortilla (adjust to preference). Top with crumbled queso fresco, a sprinkle of chopped cilantro, and pickled red onions if using. Serve with lime wedges on the side for squeezing.
- 9
Storage & Reheat
Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or reserved braising liquid to keep it moist.