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Mexican Chicken Tinga Tacos

Flavorful shredded chicken simmered in a smoky chipotle-tomato sauce, served in warm corn tortillas with fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs boneless chicken breasts
  • 1 tbsp olive oil
  • 1 large white onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup tomato puree
  • 3 chipotle peppers in adobo sauce finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup chicken broth
Serving
  • 8 small corn tortillas
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup fresh cilantro chopped

Equipment

  • Pot
  • Large skillet

Method
 

Cooking
  1. Simmer chicken in a pot of water for 15-20 minutes until cooked through.
  2. Drain, cool slightly, and shred the chicken using two forks.
  3. Heat olive oil in a large skillet over medium heat.
  4. Sauté onions for 5-7 minutes until translucent and golden.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Stir in tomato puree, chipotle peppers, oregano, and cumin.
  7. Add shredded chicken and chicken broth; simmer for 10 minutes until the sauce reduces and coats the meat.
  8. Warm corn tortillas in a dry skillet over medium-high heat for 30 seconds per side.
  9. Assemble tacos by spooning chicken onto tortillas and topping with cheese and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.