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Restaurants›Taco Libre North St. Augustine›Tinga Taco Recipe

Tinga Taco Recipe

Name: Taco Libre North St. Augustines Tinga Taco Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbsp olive oil; 1 cup yellow onion, thinly sliced; 3 cloves garlic cloves, minced; 2 tbsp chipotle peppers in adobo, chopped; 14 oz fire-roasted tomatoes (canned) or crushed tomatoes; 1 tbsp tomato paste; 1 cup chicken broth or water; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp ground cumin; 0.5 tsp dried thyme; 1 leaf bay leaf; 1 tbsp apple cider vinegar; 1 tsp brown sugar or honey; 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 8 pieces corn or flour tortillas; 0.5 cup crumbled queso fresco or cotija; 4 pieces radishes, thinly sliced; 0.25 cup small white onion, finely diced; 0.25 cup fresh cilantro, chopped; 4 pieces lime wedges; 1 pieces avocado, sliced (optional); 2 tbsp hot sauce or salsa (optional); 1 tbsp vegetable oil or butter for tortillas

Inspired by Taco Libre North St. Augustine

Time55m

Serves4

Make Tinga Taco Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Tinga

1 lb boneless skinless chicken thighs

1 tbsp olive oil

1 cup yellow onion, thinly sliced

3 cloves Garlic cloves, minced

2 tbsp chipotle peppers in adobo, chopped

14 oz fire-roasted tomatoes (canned) or crushed tomatoes

1 tbsp tomato paste

1 cup chicken broth or water

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Ground cumin

1/2 tsp dried thyme

1 leaf bay leaf

1 tbsp Apple cider vinegar

1 tsp brown sugar or honey

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Taco Assembly & Garnishes

8 pieces corn or flour tortillas

1/2 cup crumbled queso fresco or cotija

4 pieces radishes, thinly sliced

1/4 cup small white onion, finely diced

1/4 cup Fresh cilantro, chopped

4 pieces Lime wedges

1 pieces avocado, sliced (optional)

2 tbsp hot sauce or salsa (optional)

1 tbsp vegetable oil or butter for tortillas

Method

Chicken Tinga

Prep the chicken

Pat the chicken thighs dry with paper towels and season both sides with 1 tsp of salt and 1/4 tsp black pepper.

Sear the chicken

Heat 1 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat. When oil is shimmering, add chicken thighs in a single layer (work in two batches if needed). Sear 3 minutes per side until golden but not cooked through. Remove chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add the thinly sliced onion to the same pot and cook, stirring, for 5–7 minutes until soft and lightly caramelized. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in the chopped chipotle peppers, tomato paste, and the canned fire-roasted tomatoes (or crushed tomatoes). Add chicken broth, dried oregano, cumin, dried thyme, bay leaf, apple cider vinegar, and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pan. Taste and add remaining 1/2 tsp salt and remaining black pepper if desired.

Simmer with chicken

Return the seared chicken thighs to the sauce, nestling them into the liquid. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 20–25 minutes until chicken is cooked through and tender (internal temperature 165°F / 74°C).

Shred the chicken

Remove the bay leaf. Transfer the cooked chicken to a cutting board or bowl and shred using two forks or chop finely. Return the shredded chicken to the sauce and stir to coat. Simmer uncovered 5–8 minutes to let the sauce thicken and flavors concentrate. Adjust seasoning with additional salt, pepper, or a splash more vinegar if needed.

Taco Assembly & Garnishes

Warm tortillas

Heat a dry cast-iron skillet or nonstick pan over medium-high. Brush each tortilla lightly with a little vegetable oil or butter and warm 30–45 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Assemble tacos

Place about 2–3 tablespoons of the shredded tinga chicken on each warmed tortilla. Top with a sprinkle of diced white onion, sliced radishes, crumbled queso fresco, and chopped cilantro. Add sliced avocado and hot sauce or salsa if using.

Serve

Serve immediately with lime wedges for squeezing over the tacos. Provide extra toppings at the table.