These Chicken Tinga Tacos have tender, saucy shredded chicken simmered in a smoky chipotle tomato sauce then piled onto warm corn tortillas and topped with crumbled Cotija. One bite and you’ll be planning your next taco night before you’ve finished the first one.
These tacos bring bold, smoky flavor to your table with very little effort. It’s the kind of recipe that tastes like it took all day, but really just needs some time on the stove while you go about your business. Plus, it’s endlessly customizable: pile on avocado, cilantro, and green onions, or set out toppings and let everyone build their own.
Helpful Tips
- Blend the sauce for smoothness: Pureeing the tomato, onion, and chipotle mixture gives you that classic silky tinga texture that clings to every strand of chicken, so don’t skip this step even if it feels like an extra dish to wash.
- Let the chicken finish in the sauce: Simmering the shredded chicken in the sauce for the full 20 minutes allows it to soak up all that smoky flavor and helps the sauce reduce down to the perfect thick consistency.
- Warm your tortillas properly: A quick toast in a dry skillet makes corn tortillas pliable and adds a little char and flavor, so they won’t crack or fall apart when you fold them.
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Chicken Tinga Tacos
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- salt and black pepper for seasoning
- 1 tablespoons cooking oil divided
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 14 ounce crushed tomatoes
- 2 chipotle in adobo sauce coarsely chopped + 2 tablespoons sauce
- 1/2 cup chicken broth
- 1 teaspoon salt
- 8 corn tortillas
- 1/4 cup Cotija cheese crumbled
- green onions, cilantro for garnish
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a tablespoon of the oil in a large skillet over medium high heat. Once hot, add the chicken and cook, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of cooking oil to the skillet. Add the onion. Cook over medium heat, stirring occasionally, until the onion is softened, 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, chipotle, and chicken broth. Add the chicken back to the pan. Bring to a boil then simmer, stirring occasionally, until thickened and slightly reduced, about 15 minutes.
- Then take it off the heat, remove the chicken, and let the sauce cool for a few minutes. Pour the sauce into a blender and puree until smooth (be sure to keep the lid open slightly to let out steam while you blend). Taste and adjust seasoning.
- Shred the chicken, then return it to the skillet with the sauce and cook at a simmer until the meat is tender and the sauce is thick and darkened, about 20 more minutes.
- Heat the tortillas in a skillet on the stove or in the microwave.
- Spoon some of the chicken onto each tortilla and sprinkle with the crumbled Cotija. Garnish with green onions and chopped cilantro.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.