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Easy Chicken Tinga Tacos

These Easy Chicken Tinga Tacos are bursting with flavor! Smoky chipotle and tender chicken come together for a crowd-pleasing dish.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

For the Chicken:

  • 6 pieces bone-in, skin-on chicken thighs
  • 1 large onion roughly cut up for poaching
  • 4 cloves garlic pressed or minced
  • 2 teaspoons kosher salt total for seasoning
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon ground cumin
  • 1 can fire-roasted diced tomatoes 14.5 oz can
  • 1 cup chicken broth reserved from poaching or store-bought
  • 2 tablespoons chopped chipotle peppers with some seeds removed
  • 2 tablespoons adobo sauce from the chipotle can
  • 2 pieces bay leaves

For Assembling:

  • 6 pieces flour or corn tortillas heated over a gas flame
  • 1 cup Cotija cheese crumbled, optional
  • 1 cup fresh cilantro chopped, optional
  • 1 cup red onion chopped, optional
  • 1 bottle hot sauce optional

Instructions

  • Step 1: Poach the Chicken
    Place the chicken thighs in a large pot with the roughly cut onion, pressed garlic, and 1 teaspoon of salt. Cover with water and bring to a gentle boil. Simmer for 30-35 minutes until cooked through.
  • Step 2: Shred the Chicken
    Remove the chicken from the pot and set aside to cool. Reserve 1 cup of the poaching liquid. Shred the chicken into bite-sized pieces using two forks.
  • Step 3: Make the Sauce
    In a skillet, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes. Add minced garlic, oregano, and cumin, cooking for another minute.
  • Step 4: Add Tomatoes and Chicken
    Pour in the fire-roasted diced tomatoes, reserved chicken broth, chipotle peppers, adobo sauce, and remaining salt. Add bay leaves and bring to a simmer.
  • Step 5: Combine Chicken and Sauce
    Add shredded chicken to the skillet, stirring to combine. Simmer for 15 minutes, then remove bay leaves.
  • Step 6: Prepare the Tortillas
    Heat tortillas over a gas flame for a few seconds on each side. Keep them covered to stay warm.
  • Step 7: Assemble the Tacos
    Place a scoop of chicken mixture onto each tortilla. Top with Cotija cheese, cilantro, red onion, and hot sauce if desired. Serve immediately.

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving Platter

Notes

  • For a gluten-free option, use corn tortillas instead of flour.
  • Adjust the chipotle heat level by keeping the seeds in or removing them.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.