Chicken Tinga Tacos with Chipotle Sauce

Introduction

Chicken Tinga Tacos with Chipotle Sauce is a Mexican classic that combines shredded chicken simmered in a smoky, slightly spicy tomato-chipotle sauce, served inside warm tortillas with fresh toppings. “Tinga” originates from Puebla, Mexico, and is beloved for its bold flavors and comforting nature.

The chicken is simmered with onions, garlic, tomatoes, and chipotle peppers in adobo sauce, creating a rich, savory base. When tucked into tortillas and paired with garnishes like avocado, cheese, cilantro, and crema, these tacos become an irresistible crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of smoky, spicy, and savory flavors wrapped in a warm tortilla. The chipotle sauce gives the chicken a deep, slightly smoky kick that sets it apart from other taco fillings.

I also love how versatile it is—you can use it for tacos, tostadas, burritos, or even over rice. It’s also a great make-ahead recipe; the flavors only get better as it sits, which makes it ideal for meal prep or parties. Plus, it’s simple to make but feels like something special and authentic.

Why It’s a Must-Try Dish

• It’s authentic Mexican comfort food with a smoky, bold flavor profile.
• It’s easy and quick—ready in about 40 minutes.
• It’s versatile—serve as tacos, tostadas, or bowls.
• It’s crowd-friendly, making it perfect for taco nights or gatherings.

Recipe Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings (makes about 12 tacos)
• Calories (approx.): 300–350 calories per 2 tacos (without toppings)

Cuisine & Course

• Cuisine: Mexican
• Course: Main Course / Dinner

Ingredients

For the Chicken Tinga:

• 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 medium tomatoes (or 1 can diced tomatoes, 14 oz)
• 2–3 chipotle peppers in adobo sauce (adjust to taste)
• ½ cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste

For Serving:

• 12 small corn or flour tortillas
• Crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Avocado slices or guacamole
• Mexican crema or sour cream
• Lime wedges

Simple Cooking Directions

1. Cook and shred chicken.
2. Make chipotle-tomato sauce with onions, garlic, tomatoes, and chipotles.
3. Simmer shredded chicken in the sauce until flavorful.
4. Serve in warm tortillas with toppings.

Step-by-Step Preparation Method

Step 1: Cook and Shred Chicken

1. Place chicken in a pot of salted water, bring to a boil, then simmer until fully cooked (about 15 minutes).
2. Remove, let cool slightly, and shred with two forks. Set aside.

Step 2: Prepare the Chipotle Sauce

1. Heat olive oil in a skillet over medium heat.
2. Add sliced onion and cook until softened, about 5 minutes.
3. Stir in garlic and cook for another minute.
4. Blend tomatoes, chipotle peppers, and chicken broth until smooth.
5. Pour the blended mixture into the skillet with onions.
6. Stir in oregano, cumin, salt, and pepper. Simmer for 8–10 minutes until slightly thickened.

Step 3: Combine Chicken and Sauce

1. Add shredded chicken to the sauce.
2. Stir well to coat and simmer for another 5 minutes.

Step 4: Assemble Tacos

1. Warm tortillas on a skillet or directly over a gas flame.
2. Fill each tortilla with chicken tinga.
3. Top with cheese, cilantro, avocado, crema, and a squeeze of lime.

How to Serve

• Serve tacos family-style with all toppings laid out for customization.
• Pair with Mexican rice, refried beans, or a fresh salad.
• Great for taco night, game day, or casual gatherings.

Additional Recipe Tips

• Use rotisserie chicken for a shortcut version.
• Adjust spice by adding more or fewer chipotle peppers.
• If sauce is too thick, add extra chicken broth; if too thin, simmer longer.
• Always warm tortillas before serving to prevent cracking.

Variations

• Chicken Tinga Tostadas: Spread refried beans on tostadas and top with chicken tinga.
• Burrito or Bowl: Use the chicken as filling for burritos or rice bowls.
• Vegetarian Option: Substitute shredded jackfruit or sautéed mushrooms for chicken.
• Extra Creamy: Stir in a spoonful of crema to the sauce for a milder flavor.

Freezing & Storage

• Storage: Store chicken tinga in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 3 months. Reheat gently on the stove with a splash of broth.
• Note: Assemble tacos fresh; don’t freeze them already wrapped.

Special Equipment Needed

• Large skillet or sauté pan
• Blender or food processor (for sauce)
• Medium pot (for boiling chicken)
• Tongs for handling tortillas

Conclusion

Chicken Tinga Tacos with Chipotle Sauce is a flavorful, authentic Mexican dish that’s smoky, spicy, and satisfying. With its tender shredded chicken, rich chipotle-tomato sauce, and fresh toppings, this recipe is perfect for weeknight dinners or festive gatherings. It’s simple, versatile, and guaranteed to win over taco lovers every time. Try it once, and it will quickly become a favorite in your taco rotation.

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Chicken Tinga Tacos with Chipotle Sauce

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 350 calories per 2 tacos

Description

Chicken Tinga Tacos with Chipotle Sauce is a Mexican classic that combines shredded chicken simmered in a smoky, slightly spicy tomato-chipotle sauce, served inside warm tortillas with fresh toppings. “Tinga” originates from Puebla, Mexico, and is beloved for its bold flavors and comforting nature.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Tinga:

• 1 ½ lbs (700 g)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 medium tomatoes (or 1 can diced tomatoes, 14 oz)
• 2 chipotle 2–3 peppers in adobo sauce (adjust to taste)
• ½ cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste

For Serving:

• 12 small corn or flour tortillas
• Crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Avocado slices or guacamole
• Mexican crema or sour cream
• Lime wedges

Instructions

1. Step 1: Cook and Shred Chicken : Place chicken in a pot of salted water, bring to a boil, then simmer until fully cooked (about 15 minutes). Remove, let cool slightly, and shred with two forks. Set aside.
2. Step 2: Prepare the Chipotle Sauce : Heat olive oil in a skillet over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute. Blend tomatoes, chipotle peppers, and chicken broth until smooth. Pour the blended mixture into the skillet with onions. Stir in oregano, cumin, salt, and pepper. Simmer for 8–10 minutes until slightly thickened.
3. Step 3: Combine Chicken and Sauce : Add shredded chicken to the sauce. Stir well to coat and simmer for another 5 minutes.
4. Step 4: Assemble Tacos : Warm tortillas on a skillet or directly over a gas flame. Fill each tortilla with chicken tinga. Top with cheese, cilantro, avocado, crema, and a squeeze of lime.

Keywords: Chicken Tinga Tacos with Chipotle Sauce