How to Make Smoky and Saucy Chicken Tinga Tacos

If you’re looking to graduate from the standard ground beef taco and explore a truly authentic and incredibly flavorful filling, then you need to make Chicken Tinga.

This classic dish from Puebla, Mexico, is a masterpiece of smoky, savory, and slightly spicy flavor, and it makes for the absolute best tacos.

The heart of Chicken Tinga is a rich and vibrant tomato-chipotle sauce. We’ll be creating this amazing sauce by blending together fire-roasted tomatoes, smoky chipotle peppers in adobo, onion, and garlic.

We’ll then simmer tender shredded chicken in this sauce until every single strand has soaked up the delicious, smoky flavor. Piled into warm corn tortillas, it’s a taco experience that is simple, rustic, and profoundly delicious.

This is a fantastic recipe for a weeknight dinner or for feeding a crowd. The flavorful shredded chicken is incredibly versatile. Let’s get that sauce simmering!

Essential Tools

• Large Skillet or Dutch Oven
• Blender
• Two Forks (for shredding chicken)
• Tongs
• Sharp Knife and Cutting Board

Quick Recipe Snapshot

Here’s a quick look at how easily this authentic and flavorful meal comes together.

Ingredients

This classic recipe uses a handful of powerful ingredients to create its signature smoky and savory sauce.

For the Chicken Tinga:

• Boneless, Skinless Chicken Breasts or Thighs: 2 lbs.
  • 3-4 servings: 1 lb
  • 6-8 servings: 2 lbs
• Chicken Broth: 1 cup, low-sodium.
• Onion: 1 large, half chopped and half thinly sliced.
• Garlic: 4 cloves, peeled.
• Fire-Roasted Diced Tomatoes: 1 (15 oz) can, undrained.
• Chipotle Peppers in Adobo Sauce: 2-4 peppers, plus 1 tbsp of the adobo sauce.
• Spices:
  • Dried Oregano: 1 tsp (preferably Mexican oregano).
  • Cumin: ½ tsp.
• Olive Oil: 1 tbsp.

For Serving:

• Small Corn Tortillas: Warmed.
• Crumbled Cotija Cheese or Queso Fresco.
• Mexican Crema or Sour Cream.
• Sliced Avocado or Guacamole.
• Lime Wedges.

The Flavor Architects A Look at the Ingredients

• Chipotle Peppers in Adobo: This is the non-negotiable, star ingredient. These smoked and dried jalapeños, packed in a tangy adobo sauce, provide the essential deep, smoky, and earthy heat that defines tinga.
• Fire-Roasted Tomatoes: Using fire-roasted tomatoes instead of regular ones adds another layer of smoky, slightly charred flavor to the sauce that beautifully complements the chipotle peppers.
• Chicken Thighs vs. Breasts: While you can use either, chicken thighs are highly recommended. Their higher fat content ensures the shredded chicken stays incredibly moist and tender, even after simmering in the sauce.
• Mexican Oregano: If you can find it, this variety of oregano has a more floral and citrusy note than the common Mediterranean oregano, and it adds a truly authentic layer of flavor to the sauce.
• Cotija Cheese: This is a dry, crumbly, and very salty Mexican cheese. It doesn’t melt, but its salty punch is the perfect finishing garnish to balance the smoky and savory chicken.

Cooking Instructions

This impressive taco filling comes together in one pan, with most of the time spent letting the chicken simmer to tender perfection.

Step 1: Poach and Shred the Chicken

First, prepare your chicken so it’s tender and easy to shred. Place the chicken breasts or thighs in a large skillet or pot.

Add the cup of chicken broth and enough water to just cover the chicken. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let the chicken cook for 15-20 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the cooked chicken to a cutting board and, once it’s cool enough to handle, use two forks to shred it into bite-sized pieces.

Step 2: Create the Smoky Chipotle Sauce

While the chicken is cooking, you can start the sauce. In a blender, combine the undrained fire-roasted tomatoes, the 2-4 chipotle peppers and the adobo sauce, the chopped half of the onion, the peeled garlic cloves, the dried oregano, and the cumin.

Blend on high until the sauce is completely smooth and vibrant. This is the flavor base for your tinga.

Step 3: Sauté and Simmer

Wipe out the skillet you used to cook the chicken and place it over medium-high heat with the olive oil. Add the thinly sliced half of the onion and cook, stirring frequently, for 5-7 minutes until the onion is soft and starting to caramelize.

Pour the blended chipotle-tomato sauce into the skillet with the onions. Let the sauce simmer for about 5 minutes, allowing the flavors to meld and deepen.

Step 4: Combine and Finish the Tinga

Add the shredded chicken to the simmering sauce in the skillet. Stir everything together until all of the chicken is evenly and generously coated in the rich, red sauce.

Let the chicken tinga continue to simmer over medium-low heat for another 10-15 minutes, uncovered.

This allows the chicken to absorb all the wonderful smoky flavor of the sauce, and for the sauce to reduce and cling perfectly to the meat. Season with salt to taste.

Recipe Variations

This classic tinga recipe is a great base for your own favorite twists.

• Adjust the Spice: The heat level is controlled by the number of chipotle peppers you use. For a milder tinga, use only one or two peppers and be sure to scrape out the seeds. For a much spicier version, use four or more peppers.
• Add a Little Sweetness: Some traditional recipes include a bit of crumbled chorizo or a touch of brown sugar to add another layer of flavor and balance the heat.
• Slow Cooker Method: For a hands-off version, you can place the raw chicken, the blended sauce, and the sliced onions in a slow cooker and cook on LOW for 4-6 hours. Shred the chicken directly in the pot before serving.

Serving Suggestions

Chicken tinga is incredibly versatile, but it is at its absolute best served simply as tacos.

• Classic Taco Toppings: Serve the hot chicken tinga in warm corn tortillas and top it with a sprinkle of crumbled cotija cheese, a drizzle of Mexican crema, some finely chopped white onion, and fresh cilantro.
• On a Tostada: Pile the saucy chicken onto a crispy, flat-fried tostada shell and top with all your favorite fixings.
• In a Bowl: For a low-carb option, serve the chicken tinga over a bed of cauliflower rice or crisp lettuce, topped with sliced avocado and a squeeze of lime.

Storage & Reheating Tips

Chicken tinga is a fantastic make-ahead meal, and the flavors get even better overnight.

• Storage: Let the chicken tinga cool completely. Store it in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat the chicken tinga gently in a covered skillet over medium-low heat with a splash of water or chicken broth until warmed through. It also reheats well in the microwave.

Common Mistakes & Fixes

FAQs

Can I make Chicken Tinga with a rotisserie chicken?

Yes, absolutely! This is a fantastic shortcut. Skip the poaching step and simply shred the meat from a store-bought rotisserie chicken.

Prepare the sauce as directed and simmer the shredded rotisserie chicken in the sauce for about 15-20 minutes to let it absorb the flavor.

Can I freeze Chicken Tinga?

Yes, chicken tinga freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or a ziplock bag.

It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

What are chipotle peppers in adobo?

They are a key ingredient in many Mexican dishes. They are simply jalapeño peppers that have been smoked and dried (which is what makes them a “chipotle”) and then packed in a can with a tangy, slightly sweet red sauce called adobo.

You can find them in the international aisle of most grocery stores.

Enjoy Your Authentic Taco Night!

You are now ready to make a batch of incredible, authentic chicken tinga tacos that are bursting with smoky, savory flavor.

This recipe is a fantastic way to elevate your taco night beyond the basics and explore the rich flavors of Mexican cuisine. I hope you love every single saucy, delicious bite!