Chicken Tinga Tacos Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
28 mins
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Servings
16 tacos
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Calories
89 kcal
-
Course
Main Course
Chicken Tinga Tacos Recipe
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Chicken Tinga Tacos - Make spicy, flavorful shredded chicken tinga using the Instant Pot or our quick stovetop recipe. Perfect for tacos and more!
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Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 large onion peeled and chopped
- 4-6 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 14 ounce can fire-roasted diced tomatoes
- 2/3 cup chicken broth
- 3-5 chipotle chiles in adobo sauce chopped
- 1 bay leaf
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Instructions
- Cut the chicken into large 2-inch chunks. Chop and mince the onions, garlic, and chipotle peppers.
INSTANT POT INSTRUCTIONS:
- Set out a large 6 quart Instant Pot. Turn on the Sauté setting. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
- Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
- Lock the lid into place and set the IP on Pressure Cook High for 5 minutes. When the timer goes off, perform a Natural Release for 5 minutes. As soon as the steam button drops, it is safe to open the pot.
- Use two forks to shred the chicken chunks into the sauce. Then set on Sauté again and simmer for another 5+ minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
STOVETOP INSTRUCTIONS:
- Set out a large 6 quart saucepot over medium heat. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
- Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
- Cover and simmer for 12-14 minutes, until the chicken is cooked through. Use two forks to shred the chicken chunks into the sauce.
- Then simmer for another 2-3 minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
Notes
- Leftovers will keep well in the fridge in an airtight container in the fridge for up to 4-5 days, or in the freezer for 3 months.
Nutrition Information
Show Details
Serving
2oz
Calories
89kcal
(4%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
287mg
(12%)
Potassium
242mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
124IU
(2%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 2oz | |
| Calories | 89kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 287mg | 12% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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