Chicken Tinga Tacos

Craving something cozy with a little kick? Chicken tinga tacos are the answer. Chicken tinga (or tinga de pollo) is a classic Mexican dish of chicken stewed in a smoky, spicy sauce. Chipotle peppers in adobo, tomatoes, onions and garlic give it that signature balance of heat, tang and depth. The dish hails from Puebla, Mexico, a region famous for its complex, flavorful cuisine (it’s where mole poblano originated), and it’s incredibly easy to make at home.

Traditionally served on tostadas with a sprinkle of cheese and crema, chicken tinga has become a beloved filling for tacos, burritos and even rice bowls. Pile it on warm corn tortillas with your favorite toppings and you’ve got a comforting, vibrant and totally crowd-pleasing meal. Serve this on taco night as a change from the usual beef tacos, or bring it to a party or potluck. It’s also great for meal prep: Make a big batch and freeze some for future meals.

Ingredients for Chicken Tinga Tacos

• Chicken: Skinless, boneless chicken breasts and thighs make shredding the cooked meat easier, but you can also use bone-in chicken, which provides more flavor (and is cheaper).
• Onion: Any type of onion works here, but consider using a yellow or white onion to cook with the meat, and a red or white onion for garnish.
• Diced tomatoes: If you can find fire-roasted diced tomatoes, those will bring extra flavor to the dish. If those aren’t available, regular canned diced tomatoes will do.
• Chicken broth: Your favorite store-bought chicken broth brand is fine in this sauce, but homemade chicken broth would take it up a notch.
• Chipotle peppers in adobo sauce: These canned peppers are submerged in a rich, flavorful sauce that’s essential to chicken tinga.
• Garlic: Freshly minced garlic adds punchy flavor to the tomato sauce. If you don’t like mincing, you can always make quick work of the garlic by grating the cloves with a Microplane rasp.
• Cumin: Earthy ground cumin beautifully balances the acidity of the tomatoes. To level up your sauce, toast whole cumin seeds and pulverize them with a coffee grinder or a mortar and pestle.
• Oregano: Mexican oregano is slightly more citrusy than the Greek oregano typically sold in U.S. stores. Both work for this recipe.
• Salt: Start with a teaspoon of salt, but taste the dish before serving and adjust the seasoning.
• Tortillas: Corn tortillas are the key here. Warm them in the oven or slide them into a hot skillet to render them fragrant and pliable. Keep them hot in a clean kitchen towel or tortilla warmer.
• Garnishes: Use any garnishes you’d like, but we’d recommend cubed avocado, cilantro, chopped onion, Cotija cheese and lime wedges.

Directions

Step 1: Sear the chicken

In a large Dutch oven, heat the oil over medium-high heat. Brown the chicken in batches.

Step 2: Simmer the chicken

Return the chicken to the pan and add the onion, tomatoes, broth, chipotle peppers, garlic, cumin, oregano and salt. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Step 3: Shred the chicken

Remove the chicken from the pan and shred it with two forks.

Step 4: Puree the sauce

Using an immersion blender, puree the liquid that remains in the pan. You can also let the sauce cool slightly and puree it in batches in a blender.

Return the sauce and shredded chicken to the pan. Simmer until the liquid has reduced, about 30 minutes longer.

Step 5: Serve the chicken tinga

Serve the chicken in corn tortillas and drizzle them with sauce. Garnish the tacos with toppings, as desired.

Chicken Tinga Tacos Variations

• Change the protein: Chicken is traditionally what you’ll find served in tinga sauce, but shredded pork would also be wonderful. White fish or shrimp would work nicely, too. Don’t eat meat? Put some canned beans into tinga sauce made with veggie broth instead of chicken broth, or try making the recipe with shredded jackfruit.
• Amp up the smokiness: Add a spoonful of smoked paprika to the pot to make the sauce extra smoky and toasty. You can also make the sauce spicier with the addition of chile flakes.
• Make it creamy: Add Mexican crema, sour cream or even a bit of cream cheese to the sauce.

How to Store Chicken Tinga Tacos

For the best results, store the meat separately from the tortillas. Store the meat in an airtight container, and return the tortillas to their package or wrap them in storage wrap or foil. Store everything in the fridge, or use the freezer for extended storage.

How long do chicken tinga tacos last?

Chicken tinga will last up to four days in the fridge and three months in the freezer. Store the corn tortillas according to the package.

How do you reheat chicken tinga for tacos?

Because it’s nice and saucy, chicken tinga can be reheated in a saucepan over medium-low heat. Stir it occasionally as it warms, and if the sauce starts to dry out, add a splash of water to the pot. A microwave would work, too, but cover the dish to avoid splatters. If you’re reheating frozen chicken tinga, first allow it to thaw in the refrigerator overnight.

Chicken Tinga Tacos Tips

Can you make chicken tinga in an Instant Pot or slow cooker?

To make chicken tinga in an Instant Pot, use the saute feature to brown the chicken in batches, and set it aside. Add the oil, onion, tomatoes, broth, chipotle peppers, garlic, cumin, oregano and salt to the pot and let them simmer for five to seven minutes. Blend the sauce with an immersion blender (or in batches in a blender). Add the chicken to the sauce, seal the lid and cook on high for 10 minutes. Let the pressure release naturally, remove the chicken and shred the meat. Add the chicken back to the sauce and cook it in the sauce on saute for five to seven minutes.

For slow-cooker chicken tinga, add all ingredients to a crockpot, cover and cook on low for four to five hours. You can sear the chicken for more flavor, or add it raw with the other ingredients for ease. Once the time is up, remove and shred the chicken and blend the sauce. Add it all back to the slow cooker and simmer until the chicken is warmed through.

What can you serve with chicken tinga tacos?

Serve chicken tinga tacos with other Mexican dishes, such as Mexican street corn, easy guacamole, cilantro-lime slaw or Mexican rice. Black beans or homestyle refried beans would be great, too.

How else can you use chicken tinga?

Flavorful chicken tinga is amazing in burritos, enchiladas and quesadillas, and can also be used as a topping for nachos, rice or bean bowls. Stuff it into a torta-style sandwich or spoon it atop refried beans on a crispy tostada shell. Have some leftover rice? Mix it with chicken tinga and pack it into stuffed peppers, zucchini or tomatoes. It also makes a pleasant topping for a hearty salad, or as an ingredient in homemade chicken tortilla soup.