Chicken Tinga Tacos Recipe

5 from 1 vote

The smoky tomato sauce adds so much flavor to shredded chicken, for quick and easy tacos that everyone will love!

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: Mexican

Difficulty: Easy

Servings:

corn tortillas flour or cassava also work
topping cotija cheese, thinly sliced radish, thinly sliced red onion, chopped cilantro, and/or diced avocado

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

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.