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CHICKEN TINGA TACOS recipe served on a plate, by Pekin the Chef

Jul 18 2026

Restaurants›Matador Boise›Chicken Tinga Tacos Recipe

Chicken Tinga Tacos Recipe

Name: Matador Boises CHICKEN TINGA TACOS Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs chipotle peppers in adobo (minced); 2 tbs tomato paste; 1 tsp smoked paprika; 1 tsp ground cumin; 0.5 tsp dried oregano; 2 cloves garlic (minced); 2 tbs lime juice; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 each ripe peaches (halved, pits removed); 4 each tomatillos (husks removed, halved); 1 each jalapeño (seeded if desired); 0.25 each white onion (quartered); 0.25 cups cilantro (chopped); 1 tbs lime juice; 0.5 tsp salt; 0.5 tbs olive oil; 1 each red onion (thinly sliced); 0.5 cups white vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp salt; 8 each small corn tortillas; 0.5 cups queso fresco (crumbled); 0.5 cups sharp white cheddar or Oaxaca (shredded); 1 each avocado (sliced); 2 each lime wedges; 0.5 cups long-grain rice (uncooked)

Inspired by Matador Boise

Time1h 10m

Serves4

Grilled peach & tomatillo salsa, pickled onion, avocado, queso fresco, cheese filled corn tortillas. Served with Mexican black beans & rice

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Ingredients

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Chicken Tinga & Marinade

1 lb boneless skinless chicken thighs

1 tbs chipotle peppers in adobo (minced)

2 tbs tomato paste

1 tsp Smoked paprika

1 tsp Ground cumin

1/2 tsp Dried oregano

2 cloves Garlic (minced)

2 tbs ReaLime juice

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Grilled Peach & Tomatillo Salsa

2 each ripe peaches (halved, pits removed)

4 each tomatillos (husks removed, halved)

1 each jalapeño (seeded if desired)

1/4 each white onion (quartered)

1/4 cups cilantro (chopped)

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/2 tbs olive oil

Quick Pickled Onions

1 each red onion (thinly sliced)

1/2 cups white vinegar

1/2 cups water

1 tsp sugar

1/2 tsp Celtic sea salt

Cheese-Filled Corn Tortillas & Toppings

8 each small corn tortillas

1/2 cups queso fresco (crumbled)

1/2 cups sharp white cheddar or Oaxaca (shredded)

1 each avocado (sliced)

2 each Lime wedges

Mexican Black Beans & Rice

1/2 cups long-grain rice (uncooked)

1 tsp Tuscany sunflower oil

1 cloves Garlic (minced)

1/2 tsp Cumin

1 cups low-sodium chicken or vegetable broth

1 cups canned black beans (drained and rinsed)

1/4 tsp Celtic sea salt

1/4 cups cilantro (chopped, for garnish)

Finishing

1/4 cups vegetable oil or neutral oil (for frying tortillas)

1/4 tsp additional salt

Method

Chicken Tinga & Marinade

Marinate Chicken

In a bowl combine minced chipotle in adobo, tomato paste, smoked paprika, cumin, oregano, minced garlic, lime juice, olive oil, salt and pepper. Add chicken thighs and coat evenly. Marinate at least 30 minutes (or up to 4 hours) in the refrigerator.

Cook Chicken

Preheat grill or skillet to medium-high. Grill or sear chicken thighs 5–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred. Remove and let rest 5 minutes.

Shred Tinga

Using two forks or your hands, shred the rested chicken into bite-sized pieces. Spoon any pan juices back into the shredded chicken for moisture. Keep warm.

Grilled Peach & Tomatillo Salsa

Grill Produce

Preheat grill or grill pan to medium-high. Brush peach halves and tomatillos lightly with 1/2 tbsp olive oil. Grill peaches cut-side down and tomatillos flat side down until char marks appear, about 3–4 minutes per side. Grill the quartered onion and jalapeño until softened and charred, about 3 minutes.

Make Salsa

Chop grilled peaches, tomatillos, onion, and jalapeño. Combine in a bowl with chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt. Taste and adjust seasoning. Chill briefly or let rest at room temperature while finishing other components.

Quick Pickled Onions

Pickle Onions

Place thinly sliced red onion in a heatproof bowl or jar. Bring white vinegar, water, sugar and salt to a quick simmer to dissolve sugar and salt, then pour over onions. Let cool to room temperature, then refrigerate at least 15 minutes (up to several hours). Drain before serving.

Mexican Black Beans & Rice

Cook Rice

Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add minced garlic and rice; stir and toast for 1 minute. Add cumin and the 1 cup broth, bring to a boil, then reduce to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes.

Finish Beans & Rice

Fluff rice with a fork and fold in black beans, 1/4 tsp salt and chopped cilantro. Keep warm.

Cheese-Filled Corn Tortillas & Assembly

Prepare Cheese Tortillas

Heat 2–3 tbsp of the oil in a skillet over medium. For each tortilla: place a small pinch (~1 tbsp) of shredded cheddar or Oaxaca and a small pinch (~1 tbsp) queso fresco on one half of a tortilla, fold over to create a semicircle and press gently. Fry folded tortilla 1–2 minutes per side until cheese melts and tortilla is crisp and slightly blistered. Transfer to a paper towel-lined plate and keep warm. Repeat with remaining tortillas, adding oil as needed.

Assemble Tacos

Place a cheese-filled corn tortilla on a plate. Top with 2–3 tablespoons shredded chicken tinga, 1–2 tablespoons grilled peach & tomatillo salsa, a few pickled onion slices, and avocado slices. Crumble a little additional queso fresco on top. Serve with lime wedges.

Serving

Serve tacos immediately with a side of Mexican black beans & rice. Offer extra salsa, pickled onions and lime wedges at the table.