Chicken Tinga Tacos
User Reviews
4.8
Chicken Tinga Tacos
Description
This recipe uses a sauce blended from fire-roasted diced tomatoes, chipotle peppers with adobo sauce, onion, garlic, cumin, and Mexican oregano to create a smoky, spicy base that cooks down slightly. The sauce is simmered with shredded cooked chicken until thoroughly coated and warmed through.
Traditional corn tortillas are warmed or lightly charred over flame, adding a slight smokiness and pliability. Garnishes of diced red onions, fresh cilantro, crumbled cotija cheese (or substitutes like panela or queso fresco), and fresh lime wedges provide acidic, salty, and fresh flavor contrasts that complement the rich chicken filling.
The dish can accommodate heat preferences by varying the amount of chipotle and adobo sauce. The taco assembly offers a mix of textures from tender chicken, crisp onion, creamy cheese, and soft but charred tortillas, making it a well-rounded Mexican-inspired meal option suitable for casual dining.
Using a rotisserie chicken simplifies preparation, and a small amount of sugar added to the sauce can balance the acidity or earthiness if desired.
Ingredients
- diced tomatoes fire-roasted, one 15-ounce can
- 1 to 3 chipotle peppers in adobo sauce or to taste
- 1 tablespoon adobo sauce or to taste
- 1 onion peeled and roughly chopped, small, white
- 3 to 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 to 2 tablespoons olive oil
- 3 cups chicken cooked, shredded
- 15 corn tortillas lightly charred or warmed, small
- red onions diced small for garnishing
- cilantro minced for garnishing
- cotija cheese crumbled for garnishing**
- lime for garnishing, wedges
Instructions
- To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
- To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
- Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
- Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
- Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.
Notes
- A rotisserie chicken makes preparation easier and adds flavor.
- Panela or queso fresco can substitute for cotija cheese in garnishing.
- Add 1 or 2 teaspoons of sugar to the sauce to mellow acidic or smoky flavors if preferred.
- Adjust chipotle pepper quantities to suit personal spice tolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15tacos
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 129kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 21mg | 7% |
| Sodium | 80mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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