Easy Chicken Tinga Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Easy Chicken Tinga Tacos
Description
Easy Chicken Tinga Tacos begin with bone-in, skin-on chicken thighs poached in water with onion, garlic, and salt until tender. The broth is strained and reserved partially to cook the tinga sauce. The shredded chicken is combined with a sautéed sauce made from onion, garlic, Mexican oregano, cumin, fire-roasted diced tomatoes, chipotle peppers, adobo sauce, bay leaves, and chicken broth, allowing smoky, spicy flavors to infuse.
The tacos are assembled using flour or charred corn tortillas, filled with the warm chicken tinga mixture. Optional toppings include crumbled cotija cheese, fresh cilantro, chopped red onion, and hot sauce, adding contrast in freshness and heat. The tortillas can be charred over a gas flame or warmed by covering.
This recipe can be made ahead by preparing the tinga sauce up to 48 hours in advance and reheated with the chicken before serving. Leftovers will keep up to five days refrigerated and can be frozen for longer storage. Reheating gently and adding broth helps maintain moisture.
Ingredients
For the Poached Chicken and Broth
- 6 chicken thighs bone-in, skin-on
- 1 large onion roughly cut up
- 4 cloves garlic pressed, or minced
- 1 teaspoon kosher salt
- water
For the Chicken Tinga Tacos
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 teaspoon oregano dried, preferably Mexican
- ½ teaspoon cumin ground
- 1 .5 oz. can diced tomatoes with juices, fire-roasted
- 1 cup chicken broth reserved from the poaching, or purchased
- 2 tablespoon chipotle peppers chopped with some of the seeds removed
- 2 tablespoon adobo sauce from the chipotle can
- 1 teaspoon kosher salt
- 2 bay leaf
- 6 flour tortillas or corn, heated over a gas flame and then covered
- ½ cup cotija cheese crumbled, for topping (optional)
- ¼ cup cilantro fresh, chopped, for topping (optional)
- ½ cup red onion chopped, for topping (optional)
- hot sauce for topping (optional)
Instructions
Poach the Chicken with Broth
- Place the chicken, roughly cut onion, pressed garlic, and 1 teaspoon salt in a large skillet. Add enough water to just cover the chicken.
- Bring to a boil and then lower to a simmer. Cover the pan and simmer for 20 to 25 minutes. Use a slotted spoon to remove the chicken to a platter. Let rest until cool enough to handle. Use your fingers, or two forks, to remove the skin and then pull the meat from the bones and roughly shred it. Set aside.
- Carefully strain the broth through a colander into a heat-proof bowl and remove 1 cup of the broth to use for cooking the tinga chicken. Save the remaining broth for another use. (It freezes perfectly!).
Make the Chicken Tinga Tacos
- In a large skillet (can be the same one use poached the chicken in), heat the oil over medium heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook, stirring often, for another 30 seconds.
- Stir in the oregano and cumin. Cook, stirring, for about 1 minute.
- Add the tomatoes (with juice), chicken broth, peppers, and adobo sauce. Stir in the salt and add the bay leaves. Let simmer for about 15 minutes.
- Remove the bay leaves and then carefully transfer the tinga sauce to a blender (a ladle helps). Purée for about 1 minute until smooth. Add the puréed sauce back into the skillet. Stir in the chicken and cook, stirring often, until heated through, about 5 minutes.
- Serve at once with warmed tortillas (see NOTES), cheese, cilantro, red onions, and hot sauce, if desired.
Notes
- Watch the linked video for step-by-step visual guidance.
- If using rotisserie chicken, add chicken broth or water to the tinga sauce as needed.
- Char tortillas over a gas flame for smoky flavor or warm in damp paper towels.
- Tinga sauce can be prepared up to 48 hours ahead and reheated with shredded chicken.
- Store leftovers up to 5 days refrigerated or freeze for up to 2 months; reheat gently with added broth to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 3612mg | 151% |
| Potassium | 622mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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