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To truly appreciate Chicken Tinga Tacos, it's essential to delve into the history and cultural significance of Tinga itself. Originating from the state of Puebla, Mexico, Tinga has deep-rooted connections to the nation's culinary heritage. The dish is believed to have emerged during the colonial period when indigenous ingredients were blended with Spanish cooking techniques, resulting in a fusion that is both rich and flavorful.
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The Best Chicken Tinga Tacos

Dive into the delicious world of Chicken Tinga Tacos, a must-try dish that captures the essence of Mexican cuisine. With tender, shredded chicken simmered in a smoky, flavorful sauce and served in warm corn tortillas, these tacos are perfect for any gathering. Learn about their rich origins, discover essential ingredients, and master the preparation steps to recreate this culinary delight at home. Elevate your taco nights with vibrant toppings and enjoy every bite! #ChickenTinga #Tacos #MexicanCuisine #Foodie #Recipe #CookingAtHome #TacoNight #Yummy

Ingredients

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, thinly sliced

4 cloves garlic, minced

2 medium tomatoes, chopped

2 tablespoons chipotle peppers in adobo sauce (more or less to taste)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup chicken broth

Fresh corn tortillas

Toppings: diced avocado, chopped cilantro, lime wedges, diced onion, and crumbled queso fresco

Instructions

Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and sear for 5-7 minutes on each side until brown. Remove from the pot and set aside.

    Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add sliced onions and sauté until they become translucent (about 3-4 minutes). Then, add the minced garlic and cook for another minute until fragrant.

      Blend Sauce: Add the chopped tomatoes, chipotle peppers, cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir for a few minutes until everything is combined and the tomatoes start breaking down.

        Simmer Chicken: Return the seared chicken thighs to the pot. Pour in the chicken broth, bring to a simmer, and reduce heat to low. Cover and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

          Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot and stir well to coat the chicken with the sauce. Let it simmer uncovered for an additional 10 minutes to meld the flavors.

            Prepare Tacos: While the chicken simmers, warm the corn tortillas on a dry skillet until they are soft and pliable (about 30-60 seconds per side).

              Assemble Tacos: Fill each warm tortilla with a generous amount of chicken tinga, and top with avocado, cilantro, diced onion, and a squeeze of lime. Finish with crumbled queso fresco for an extra burst of flavor.

                Serve & Enjoy: Serve the tacos warm with lime wedges and enjoy the explosion of flavors in every bite!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6