What’s in This Chicken Tinga Tacos Recipe?
If you love classic chicken tinga, I think you’re gonna love these hand-held chicken tinga tacos! All that great flavor in a portable form! This recipe is always on rotation at my house. It’s one that both my kids and husband all love. Plus it has under 10 ingredients. A huge win.
Onion + Garlic: Create an earthy and savory base for the recipe. Mexican Oregano: Different from the Greek oregano you may be used to, Mexican oregano is less sweet and has a citrusy twist! If you can’t find it, regular oregano will work in a pinch, but the flavor will be slightly different. I recommend using a bit less to avoid making the dish too sweet. Cumin: Has a unique warm, earthy, and citrusy flavor that goes so well in Mexican dishes. Tomatoes: Diced fire-roasted tomatoes add a wonderful fresh and acidic flavor, plus a bit of smokiness from the fire-roasting. Regular diced tomatoes will also work, but the flavor won’t be as rich. Broth: Low-sodium chicken broth is a great option for adding umami flavor to the sauce. Bay Leaves: Add a subtle bitterness that lightens up the sauce. Chicken: I like boneless, skinless chicken breasts best, but thighs will also work well. Chipotle Peppers in Adobo Sauce: Add additional smokiness and heat! Tortillas: I prefer smaller corn tortillas for this recipe since the meat can get messy, and the corn does a good job of absorbing the sauce.
Control the Spice
While I found this recipe was pretty mild spice-wise, everyone’s tastes and tolerances are different. Dip a pinky in the adobo sauce and give it a taste before deciding how much to use. Keep in mind that the sauce is less spicy than the peppers themselves. For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.
How to Store and Reheat
Store leftover chicken tinga meat separately from the taco shells to keep them from turning soggy. The meat will keep well in the refrigerator for up to 3 days. Reheat on the stovetop set over medium-low or in the microwave until warmed through.
How to Freeze
Freeze chicken tinga taco meat in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
An immersion blender is a great kitchen tool for sauces and soups. No need to break out (and then clean) the blender– just blend right in the pot! Plus, it takes up way less cabinet space which is a win for small kitchens.
How to Make Chicken Tinga Tacos Step by Step
Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add in 1 chopped onion and cook until softened, 5-7 minutes. Add in 2 roughly chopped cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin, cooking until fragrant, about 1-2 minutes. Add the Chicken: Stir in 15 ounces (1 can) of diced fire-roasted tomatoes, 1 cup of low-sodium chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper to taste. Add in 2 boneless, skinless chicken breasts and bring the mixture to a simmer. Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves. Make it Spicy: Add 2 tablespoons of chipotle peppers in adobo sauce to the pot and using an immersion blender, blend until smooth. Simmer the sauce until it has thickened, about 10-15 minutes. Shred the Chicken: Shred the chicken and return it to the pot. Stir until combined and warmed through. Assemble the Tacos: Heat a cast iron skillet over medium-high heat. Once hot, cook the 8 corn tortillas in batches for 1-2 minutes per side until warmed through. Serve the tacos immediately with desired toppings.
More Chicken Taco Recipes We Love
Shredded Chicken Tacos Soft Chicken Tacos Blackened Chicken Tacos Crack Chicken Tacos Instant Pot Chicken Tacos
title: “Chicken Tinga Tacos Recipe” ShowToc: true date: “2024-11-23” author: “Lena Johnson”
What’s in Smoky Chicken Tacos?
Flavorful chicken tinga makes a great filling for tacos! Cook up chicken breasts in a delicious, smoky, seasoned tinga sauce, then shred it up to fill tortillas.
Chicken Breasts: Juicy chicken is the star of this show. Use skinless, boneless chicken breasts, or use boneless thighs. Olive Oil: Sauté, sauté, sauté! Tomatoes: Try fresh Roma tomatoes. Onion: A yellow onion is best for the filling. Garlic: We’ll need two garlic cloves tonight. Mexican Oregano: Keep in mind, Mexican oregano and the usual oregano in your spice cabinet are not the same thing. Cumin: Cumin adds an earthy flavor. Bay Leaves: An under-appreciated powerhouse. Chicken Broth: Use broth or chicken stock. Salt + Pepper: To taste. Chipotle Peppers in Adobo Sauce: Tinga sauce needs its signature ingredient. Corn Tortillas: All that chicken filling needs a place to go!
Variations on Crispy Chicken Tinga Tacos
There are tons of fun and easy ways to change up these chicken tinga tacos for Taco Tuesday or Cinco de Mayo.
Make a swap! This chipotle sauce pairs just as well with beef, pork, or shrimp. Add extra protein with black beans or refried beans. No corn tortillas? No problem. Use flour or cassava flour tortillas instead. Taco toppings are the best way to change things up. Some of my favorites are fresh guacamole, diced red onion, cotija cheese, queso fresco, and sour cream.
How to Store and Reheat Stovetop Chicken Tacos
Store leftover chicken tinga tacos in an airtight container in the refrigerator for up to 3 days. I highly recommend storing the meat and tortillas separately and assembling after reheating the components. Reheat the taco meat in a saucepan set over medium-low heat until warmed through, and heat the tortillas as described in step 8 of the recipe!
How to Freeze Shredded Chicken Tinga
Freeze chicken tinga in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling the tacos.
What to Serve with Healthy Chicken Tinga Tacos
It’s Taco Tuesday time! This smoky chipotle chicken is delicious in tacos, but can easily be used in a burrito bowl on a bed of Cilantro Rice. Grab a tortilla chip and dig into this Crock Pot Queso Dip or Street Corn Dip and wash it all down with a tart, yet sweet Limeade.
More Chicken Taco Recipes We Love
Baked Chicken Tacos Instant Pot Chicken Tacos Crockpot Chicken Tacos Grilled Chicken Tacos Crockpot BBQ Chicken Tacos Chicken Taco Soup Street Tacos Chicken Flautas