Easy Chicken Tinga Tacos

If you’re in the mood for a recipe that bursts with flavor and is incredibly easy to prepare, look no further than these Easy Chicken Tinga Tacos. This dish hails from the vibrant streets of Mexico, where smoky chipotle peppers and tender chicken thighs create a party in your mouth. Perfect for weeknight dinners or a casual gathering with friends, these tacos are sure to impress. Let’s dive into this delicious recipe that will soon become a family favorite!

Top Reasons to Make Easy Chicken Tinga Tacos

• Flavor Explosion: The combination of spices, chipotle, and tender chicken creates a rich and savory taste that’s hard to resist.
• Simple Ingredients: Most of the ingredients are pantry staples, making this recipe easy to whip up any night of the week.
• Versatile: These tacos can be customized with your favorite toppings, making them perfect for everyone’s taste preferences.
• Meal Prep Friendly: Make a larger batch and use leftovers throughout the week for quick lunches or dinners.
• Kid-Friendly: The mild heat from the chipotle can be adjusted, making it suitable for the whole family.

What to Buy

• Chicken Thighs: 6 bone-in, skin-on chicken thighs for juicy and flavorful meat.
• Onion: 1 large onion, roughly cut up for poaching, plus 1 cup chopped for the sauce.
• Garlic: 4 cloves pressed or minced for depth of flavor, plus 3 cloves minced for the sauce.
• Kosher Salt: 2 teaspoons total for seasoning the chicken and sauce.
• Olive Oil: 1 tablespoon for sautéing the onions and garlic.
• Oregano: 1 teaspoon dried oregano, preferably Mexican for authenticity.
• Cumin: 1 teaspoon ground cumin to add warmth to the dish.
• Fire-Roasted Diced Tomatoes: 1 (14.5 oz) can for a smoky tomato base.
• Chicken Broth: 1 cup reserved from poaching or store-bought for convenience.
• Chipotle Peppers: 2 tablespoons chopped with some seeds removed for a smoky heat.
• Adobo Sauce: 2 tablespoons from the chipotle can to add depth of flavor.
• Bay Leaves: 2 bay leaves for aromatic notes.
• Tortillas: 6 flour or corn tortillas, heated over a gas flame for that authentic touch.
• Cotija Cheese: Crumbled for topping, optional but highly recommended.
• Cilantro: Fresh, chopped cilantro for garnish, optional for a fresh touch.
• Red Onion: Chopped for topping, optional for a bit of crunch and color.
• Hot Sauce: For those who like a little extra kick, optional but delicious.

Prep & Cook Tools

• Large Pot: For poaching the chicken and creating the sauce.
• Skillet: To sauté the onions and garlic before adding the sauce ingredients.
• Wooden Spoon: For stirring and ensuring everything is nicely combined.
• Measuring Cups and Spoons: To ensure accurate ingredient amounts.
• Knife and Cutting Board: For chopping ingredients.
• Serving Platter: To present your beautiful tacos.

Cook Easy Chicken Tinga Tacos Like This

Step 1: Poach the Chicken

Start by placing the chicken thighs in a large pot. Add the roughly cut onion, pressed garlic, and 1 teaspoon of kosher salt. Cover the chicken with water, ensuring it’s completely submerged, and bring it to a gentle boil. Reduce the heat and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

Step 2: Shred the Chicken

Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Reserve 1 cup of the poaching liquid for later use. When the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

Step 3: Make the Sauce

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, dried oregano, and ground cumin, cooking for an additional minute until fragrant.

Step 4: Add Tomatoes and Chicken

Next, pour in the can of fire-roasted diced tomatoes with their juices, the reserved chicken broth, chopped chipotle peppers, adobo sauce, and the remaining 1 teaspoon of kosher salt. Add in the bay leaves and bring the mixture to a simmer.

Step 5: Combine Chicken and Sauce

Add the shredded chicken into the skillet, stirring to combine everything thoroughly. Let it simmer for about 15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Remove the bay leaves before serving.

Step 6: Prepare the Tortillas

While the chicken tinga is simmering, heat your tortillas over a gas flame for a few seconds on each side until they are warm and slightly charred. Keep them covered in a clean kitchen towel to stay warm.

Step 7: Assemble the Tacos

To assemble your Easy Chicken Tinga Tacos, place a generous scoop of the chicken tinga mixture onto each tortilla. Top with crumbled Cotija cheese, fresh cilantro, chopped red onion, and a drizzle of hot sauce if desired. Serve immediately and enjoy the burst of flavors!

Tailor It to Your Diet

• Gluten-Free: Use corn tortillas instead of flour tortillas.
• Dairy-Free: Omit the Cotija cheese or substitute with a dairy-free cheese alternative.
• Spicy: Keep the seeds in the chipotle peppers for an extra kick.
• Mild: Reduce the amount of chipotle peppers and adobo sauce for a milder flavor.

Errors to Dodge

• Don’t rush the poaching process—allowing the chicken to cook slowly helps to keep it tender and juicy.
• Be careful not to skip the bay leaves; they add essential flavor to the sauce.
• Ensure the tortillas are heated properly; this enhances their flavor and texture.
• Don’t overload the tacos; a little filling goes a long way, and it’s easier to eat!

Leftovers & Meal Prep

Leftover chicken tinga can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving. You can also freeze the chicken tinga for up to 3 months—just thaw it in the fridge overnight before reheating. This makes for a quick meal prep option; simply portion out the chicken tinga and tortillas for easy assembly later in the week.

Easy Chicken Tinga Tacos FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may not be as juicy and flavorful as thighs. If you choose breasts, be sure not to overcook them.

What can I serve with Chicken Tinga Tacos?

These tacos pair beautifully with Mexican rice, refried beans, or a fresh salad. You can also serve them with tortilla chips and guacamole for a complete meal.

How can I make this dish vegetarian?

To make a vegetarian version, substitute the chicken with jackfruit or mushrooms, and use vegetable broth instead of chicken broth to create a similar texture and flavor profile.

What type of tortillas are best for tacos?

Both flour and corn tortillas work well for tacos. Flour tortillas are softer and easier to fold, while corn tortillas offer a more authentic flavor. Choose based on your preference!

What to Make After This

• Mexican Street Corn Salad
• Spicy Black Bean Tacos
• Cilantro Lime Rice
• Mango Salsa

Serve & Enjoy

These Easy Chicken Tinga Tacos are not just a meal; they’re an experience! With their smoky, savory flavor and the ability to customize each taco to your liking, they’re sure to be a hit at your table. Gather your family and friends, serve these tacos with your favorite toppings, and enjoy a delightful evening filled with laughter and delicious food.

The vibrant flavors of these Easy Chicken Tinga Tacos are bound to become a staple in your recipe repertoire, bringing a little taste of Mexico right into your kitchen. Happy cooking!