Chicken Tinga Tacos Recipe
Shredded chicken in sauce of chipotles, adobo, onion, and tomato
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Ingredients
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Chicken
Tinga sauce
Assembly & garnish
Method
Chicken
- 1
Poach the chicken
Place chicken breasts or thighs in a medium saucepan and add chicken broth (or water) to cover. Add bay leaf, 1 tsp salt and 1 tsp pepper. Bring to a gentle simmer over medium heat, reduce heat to low, cover and cook until chicken reaches 165°F (about 12–18 minutes depending on thickness).
- 2
Tinga sauce
- 3
Sauté aromatics
Heat 2 tbsp oil in a large skillet over medium heat. Add the roughly chopped onion and sauté until softened and beginning to brown, about 5–7 minutes. Add the garlic and sauté 30–45 seconds until fragrant.
- 4
Blend the sauce
Transfer the sautéed onion and garlic to a blender along with chopped tomatoes, 2 chipotle peppers in adobo (start with 1 if you prefer milder heat), 1 tbsp vinegar, 1 tsp oregano, 1 tsp cumin, 1 tsp paprika, 1 tsp salt and 1 tsp pepper. Add 1/4 cup reserved cooking liquid or water. Blend until very smooth. Taste and adjust heat or salt; add another pepper or a tablespoon of adobo sauce if you want more heat.
- 5
Cook the tinga
Return the skillet to medium heat and pour in the blended sauce. Bring to a low simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6–8 minutes. If sauce becomes too thick, add up to 2–4 tbsp water or reserved cooking liquid to reach a saucy consistency.
- 6
Add the shredded chicken to the skillet, mixing to coat thoroughly with the sauce. Simmer gently for 5–7 minutes so the chicken absorbs flavor. Taste and adjust salt, pepper or vinegar.
Assembly & garnish
- 7
- 8
Divide the chicken tinga evenly among the warmed tortillas (about 2 tacos per person if serving 4). Top with diced white onion, chopped cilantro, crumbled queso fresco, avocado or crema as desired. Serve with lime wedges for squeezing over tacos.