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These Chicken Tinga Tacos are a total game-changer in my house. They’re packed with smoky, bold flavor and are so easy to whip up—even on the busiest weeknights. I just simmer shredded chicken in that rich, spicy tinga sauce, and suddenly dinner feels anything but ordinary. The best part? It only takes me about 10 minutes to prep everything. It’s my go-to way to give taco night a fun twist, especially when I can pile them high with all our favorite toppings.
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Pin ItChicken Tinga Tacos
When it comes to tacos, chicken tinga is one of my go-to fillings. I cook up chicken breasts in a smoky, seasoned tinga sauce that’s packed with flavor, then shred the meat to load up warm tortillas—it’s always a hit.
I usually make these for Taco Tuesday or Cinco de Mayo, but I’ve also played around with the chipotle sauce and used it with beef, pork, and even shrimp. If I’m looking to add a little extra protein to the meal, I’ll serve the tacos with a side of black beans or refried beans. It’s such a versatile, flavor-packed dish that never disappoints!
Chicken Tinga Tacos Recipe
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
For the Chicken Tinga
- 2 pounds boneless, skinless chicken breasts chicken thighs also work
- 1 tablespoon olive oil
- 4 roma tomatoes
- 1 yellow onion chopped
- 2 cloves garlic roughly chopped
- 1 teaspoon Mexican oregano or marjoram if you can't find
- ½ teaspoon ground cumin
- 2 bay leaves
- 2 cups low-sodium chicken broth
- ½ teaspoon kosher salt
- ground black pepper to taste
- 2 tablespoons chipotle peppers in adobo sauce (click to buy)
For the Tacos
- corn tortillas flour or cassava also work
- topping cotija cheese, thinly sliced radish, thinly sliced red onion, chopped cilantro, and/or diced avocado
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add in the tomatoes and cook until browned, about 10 minutes. Add in the onion and garlic, and cook until softened, 5-7 minutes.1 tablespoon olive oil, 4 roma tomatoes, 1 yellow onion, 2 cloves garlic
- Add in the oregano and cumin, cooking until fragrant. About 1-2 minutes.1 teaspoon Mexican oregano, ½ teaspoon ground cumin
- Stir in the bay leaves, chicken broth, salt and pepper. Add in the chicken and bring the mixture to a simmer.2 bay leaves, 2 cups low-sodium chicken broth, ½ teaspoon kosher salt, ground black pepper, 2 pounds boneless, skinless chicken breasts
- Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves.
- Add the chipotle peppers to the pot and using an immersion blender, blend until smooth.2 tablespoons chipotle peppers in adobo sauce
- Simmer the sauce until it has thickened slightly, about 10 minutes.
- Shred the chicken and return it to the pot. Stir until combined and warmed through.
- Heat a cast iron skillet over medium-high heat. Once hot, cook the tortillas for 1-2 minutes per side until warmed through.corn tortillas
- Serve tacos immediately with desired toppings.topping
Becky’s Tips
- For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.
- If you can’t find chipotles in adobo sauce, mix 1 tbsp tomato paste, 1 tbsp cider vinegar, ½ tsp smoked paprika, ½ tsp ground cayenne pepper, a pinch of garlic powder, and a pinch of salt together. This mixture = 2 tbsp of chipotle peppers in adobo sauce.
- Nutritional information does not include toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Tinga Tacos Step by Step
Cook the tomatoes, onion, and garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil on medium heat. Add 4 Roma tomatoes and cook until browned, about 10 minutes. Add in 1 large yellow onion, 2 cloves of garlic, and cook until softened, 5-7 minutes.
Stir in the spices: Add 1 teaspoon of oregano and 1/2 teaspoon of cumin, cooking until fragrant. About 1-2 minutes.
Add the remaining ingredients: Stir 2 bay leaves, 2 cups of chicken broth, salt and pepper. Add in 2 pounds of chicken and bring the mixture to a simmer.
Simmer: Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside.
Stir in chipotle peppers: Add 2 tbsp chipotle peppers to the pot and, using an immersion blender, blend until smooth.
Shred the chicken: Shred the chicken and return it to the pot. Stir until combined and warmed through.
Warm the tortillas: Heat a cast iron skillet over medium-high heat. Once hot, cook the tortillas for 1-2 minutes per side until warmed through.
Serve with your favorite toppings and enjoy: Serve tacos immediately with desired toppings.
How to Store
Store leftover chicken tinga tacos in an airtight container in the refrigerator for up to 3 days. I highly recommend storing the meat and tortillas separately and assembling after reheating the components. Reheat the taco meat in a saucepan set over medium-low heat until warmed through, and heat the tortillas as described in step 8 of the recipe!
Freeze chicken tinga in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling the tacos.
Serving Suggestions
It’s Taco Tuesday time! This smoky chipotle chicken is delicious in tacos, but can easily be used in a burrito bowl on a bed of cilantro rice. Grab a tortilla chip and dig into this crock pot queso dip. Wash it all down with a tart, yet sweet limeade!
