Chicken Tinga Tacos Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Servings
12 Tacos
-
Calories
218 kcal
-
Course
Main Course
Chicken Tinga Tacos Recipe
Description
Chicken Tinga Tacos Recipe starts with sautéing onions and jalapenos until softened, then adding garlic to build a fragrant base. Chicken thighs are seasoned and seared for an enhanced flavor and texture, then simmered in a sauce made from blended tomato sauce and canned chipotles in adobo, along with chili powder, oregano, and cumin. Slow cooking allows the chicken to become tender and soak up the smoky, mildly spicy sauce. After shredding, the chicken returns to the pan to absorb more sauce for well-coated filling.
The tacos are assembled by warming flour or corn tortillas and topping them with the shredded chicken tinga and fixings like fresh jalapeno slices, cilantro, crumbly white cheese, and hot sauce. The combination offers a hearty, spicy, yet balanced meal with varied textures from tender meat to crunchy toppings.
This recipe suits those who enjoy layered chili flavors and a filling taco base that can be customized with accompaniments like avocado, guacamole, or refried beans for extra richness and freshness.
Ingredients
FOR THE CHICKEN TINGA
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 1 jalapeno pepper chopped
- 2 cloves garlic chopped
- 2 pounds chicken thighs chicken breast is good too, skinless
- 16 ounce tomato sauce canned
- 7 ounce chipotles in adobo sauce canned
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
FOR THE TACOS
- 12 flour tortillas or you can use corn tortillas
- Your Favorite Fixin's - I'm using jalapeno slices fresh chopped herbs, crumbly white cheese, fresh chopped cilantro, chili flakes and hot sauce. Great with avocado, guacamole, chopped tomato, refried beans, shredded cheese.
Instructions
FOR THE CHICKEN TINGA
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
- Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
- Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- Stir in the seasonings.
- Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 5 minutes.
FOR THE TACOS
- Warm the tortillas (either in a microwave or in a heated pan) to your liking.
- Spoon chicken tinga onto the tortillas, then top with your favorite toppings. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Tacos
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 692mg | 29% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1223IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
