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featured chicken tinga tacos.

Chicken Tinga Tacos Recipe

Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 445kcal
Author: Becky Hardin
The smoky tomato sauce adds so much flavor to shredded chicken, for quick and easy tacos that everyone will love!
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Equipment

Ingredients

For the Chicken Tinga

For the Tacos

  • Corn tortillas
  • Toppings 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
    tomatoes, onion, and garlic in a dutch oven.
  • Add in the oregano and cumin, cooking until fragrant. About 1-2 minutes.
    1 teaspoon Mexican oregano, ½ teaspoon ground cumin
    cooked tomatoes, onion, and garlic in a dutch oven with oregano and 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
    bay leaves, chicken broth, and chicken breasts added to tomatoes, onion, and garlic in a dutch oven.
  • Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves.
    cooked chicken breasts and sauce in a dutch oven.
  • Add the chipotle peppers to the pot and using an immersion blender, blend until smooth.
    2 tablespoons chipotle peppers in adobo sauce
    chicken tinga sauce in a dutch oven.
  • 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.
    shredded chicken mixed into tinga sauce in a dutch oven.
  • 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.
    Toppings

Video

Notes

  • You can use boneless, skinless chicken thighs instead of breasts if you prefer.
  • If you can't find Mexican oregano, opt for marjoram (not regular oregano)!
  • For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.
  • You can also transfer the sauce to a blender, blend, and then return it to the pot.
  • Nutritional information does not include toppings.
Storage: Store chicken tinga tacos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 2tacos | Calories: 445kcal | Carbohydrates: 30g | Protein: 54g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 616mg | Potassium: 1237mg | Fiber: 5g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 3mg