Chicken Tinga Tacos

Total Time Prep: 15 min. Cook: 1-1/4 hours
Yield 8 servings
Test Kitchen Approved
Chicken tinga tacos are packed with saucy, spicy chicken. Top them with your favorite fresh herbs, Mexican cheeses and more.

Ingredients

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken breasts
  • 1-1/2 pounds boneless, skinless chicken thighs
  • 1 large onion, cut into wedges
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes
  • 1/2 cup chicken broth
  • 3 tablespoons minced chipotle peppers in adobo sauce
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 16 corn tortillas (6 inches), warmed
  • Optional: Cubed fresh avocado, cilantro leaves, lime wedges, finely chopped onion, crumbled Cotija cheese

Directions

  1. In a large Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Return all chicken to pan. Add onion, tomatoes, broth, chipotle peppers, garlic, cumin, oregano and salt; bring to a boil. Reduce heat; simmer, covered, 30 minutes.
  2. Remove chicken from pan; shred with 2 forks.
  3. Puree remaining liquid in pan using an immersion blender. Or, cool slightly and puree in batches in a blender.
  4. Return sauce and chicken to pan. Simmer until liquid has reduced, about 30 minutes longer.
  5. Serve chicken in corn tortillas; drizzle with sauce. Garnish with toppings as desired.

Nutrition Facts

2 tacos: 258 calories, 8g fat (2g saturated fat), 57mg cholesterol, 595mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 19g protein.

Tender, shredded chicken is bathed in a spiced tomato sauce for a juicy, flavorful bite. Serve it in warm tortillas with your desired toppings for an unforgettable taco. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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