Chicken tinga is spicy and incredibly yummy on its own. But it's something else in a taco, and you need to try it. The shredded chicken makes this Mexican-inspired recipe rich and succulent. I serve them with lime, fresh cilantro and crumbled queso fresco.
Spicy and juicy
Chicken tinga is a dish on its own and a really good one.
The chicken pieces are braised (lightly fried and cooked in a pot) with a spicy tomato mixture, creating a memorable flavor. If you love chicken and tacos, this is a dish to remember.
I love corn tortillas more than flour, but both can be used.
And don't use this chicken mixture to make just tacos. This filling is fantastic for enchiladas, tostadas, taquitos and burritos.
Of course, this is a favorite way of celebrating 5 de Mayo, and we alternate between them and crisp chicken taquitos. These are tough choices, I know. The celebratory spread might also include carnitas tacos, corn salsa with mango, margarita pie, chocoflan and arroz con leche for dessert.
Ingredient list
- Corn tortillas: homemade or store-bought. Flour tortillas also work if they're all you have.
- Chicken: skinless and boneless. I like a mix of chicken thighs and chicken breasts.
- Chipotle chiles in adobo sauce: these are spicy and smoky. I use these chipotle peppers in adobo.
- Chicken broth or stock.
- Onion.
- Garlic cloves.
- Chili powder seasoning: or use your favorite mix of Mexican spices.
- Salt.
- Black pepper: freshly ground.
- Olive oil.
- To serve: fresh cilantro, queso fresco or cotija cheese, lime wedges, diced avocados, fresh tomatoes and beans.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make chicken tinga tacos
Cooking
The chicken pieces must be cooked but still succulent and juicy. The spicy sauce will be mixed with the shredded meat before assembling the tacos.
Shredding
Take out the chicken and shred them. Use two forks to pull the strands apart.
Sauce
You need to process it. I like using a regular blender or the immersion blender directly in the pot where it was cooked; one less thing to wash.
Assembly
The chicken is mixed with some sauce to create the filling. Don't make it too wet, or it will drip and be messy. You can serve the leftover sauce separately.
Don't be tempted to pile on too much of the shredded chicken mixture, or it will be difficult to bite into the taco.
Kitchen Notes
- Chicken pieces: use any part you like. In my opinion, thighs and legs have more flavor.
- Season generously—don't skimp on the seasonings. The chicken needs to be flavorful to make the best tacos.
- Use fresh toppings: I use queso fresco (feta cheese also works), chopped fresh cilantro and lime wedges as toppings. Serve the tacos alongside other vibrant toppings like diced onions, avocados, fresh tomatoes and refried beans.
- Keep the chicken moist: this is important for a succulent taco. But be careful not to moisten it in excess, or it will be messy to eat.
- Use the chicken tinga to fill other Mexican dishes like enchiladas, burritos and taquitos. Or serve it over fried rice.
Storage
- Refrigeration: any leftover chicken can be stored in an airtight container or well-covered in plastic wrap in the refrigerator for 3-4 days. Assemble the tacos as needed to prevent sogginess.
- Separate components: if making ahead, store the chicken in the sauce (if possible to retain moisture and shred at the last minute), the tortillas and toppings in separate containers to maintain freshness and prevent sogginess.
- To reheat the leftover chicken mixture, warm them gently in a skillet over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating.
- Tortillas: store them in a resealable plastic bag or a tortilla warmer to keep them soft and pliable. You can also warm them briefly in a skillet or microwave before serving.
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Chicken Tinga Tacos
Ingredients
- 4 tablespoons olive oil
- 1 cup chopped onion
- 3 garlic cloves, crushed or minced
- 2 teaspoons tomato paste
- 1 tablespoon chipotle chiles in adobo
- ¼ teaspoon chili seasoning powder, or your favorite mix of Mexican spices
- 1 can diced tomatoes
- 2 cups chicken broth, or stock
- 1 ½ pounds chicken, boneless and skinless
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground if possible
- 8 tortillas, corn or flour
- Toppings , to serve, like fresh cilantro, queso fresco, lime wedges, diced avocados and fresh tomatoes
Instructions
- Fry 1 cup chopped onion in a skillet with 2 tablespoon olive oil for 2 minutes, stirring occasionally. Add 3 garlic cloves and stir a few more minutes, until softened and lightly browned. Be careful not to burn it.
- Add 2 teaspoons tomato paste, 1 tablespoon chipotle chiles in adobo, 1 can diced tomatoes, ¼ teaspoon chili seasoning powder and 1 cup chicken broth. Stir to mix, bring to a boil over medium-high heat and simmer for 5 minutes on low heat.
- In a large saucepan or pot, fry 1 ½ pounds chicken pieces in the remaining 2 tablespoons olive oil, seasoning with ½ teaspoon salt and ¼ teaspoon black pepper, or to taste. It will take 10-12 minutes for both sides.
- Add the tomato sauce to the chicken (don’t wash the skillet) and the remaining 1 cup chicken broth. Simmer over low heat for 30 to 40 minutes, or until the chicken is soft enough to shred easily.
- Separate the chicken into strands by pulling apart the meat with two forks.
- Process the remaining sauce in a regular blender or with the immersion blender (my choice) until smooth.
- Put the shredded chicken back in the skillet, add a little sauce and heat for about 5 minutes over low heat, stirring.
- Let the mixture cool a little and serve on 8 tortillas with toppings of choice. See notes below.
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