Chicken Tinga Tacos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
16 tacos
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Calories
89 kcal
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Course
Main Course
Chicken Tinga Tacos Recipe
Description
The Chicken Tinga Tacos recipe uses boneless chicken pieces cooked with sautéed onions, garlic, cumin, oregano, and salt, then simmered with fire-roasted diced tomatoes, chipotle chiles in adobo, chicken broth, and a bay leaf. This combination yields a smoky, slightly spicy sauce with depth from the chipotle and tomato base.
Using an Instant Pot pressure cooker expedites tenderizing the chicken and blending flavors, while stovetop instructions allow a traditional slow simmer. After cooking, the chicken is shredded and returned to the sauce to absorb additional flavor. The final dish is suitable for tacos, sandwiches, or as a main protein with sides.
These tacos carry a medium spice level from the chipotle with a rich tomato-forward taste. The shredded texture contrasts well with taco toppings like fresh cilantro, onions, or cheese as preferred.
Leftovers store well in the fridge for several days and freeze easily for up to 3 months, allowing handy meal prep or batch cooking.
Ingredients
- 2 pounds chicken breast boneless skinless; or chicken thighs
- 1 large onion peeled and chopped
- 4-6 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon salt
- 14 ounce diced tomatoes fire-roasted, canned
- 2/3 cup chicken broth
- 3-5 chipotle chiles in adobo sauce chopped
- 1 bay leaf
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
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days to maintain freshness.
- Freeze leftovers in sealed containers for up to 3 months to preserve flavor and texture.
- Shred chicken after cooking for ideal texture to absorb the sauce fully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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