Chicken Tinga Tacos

Packed with flavor, these chicken tinga tacos make for an extra tasty family dinner. Start with perfectly seasoned shredded chicken steeped in a mildly spicy, smoky sauce then add your family's favorite toppings. Red onion, lime and cotija cheese or choose your own.

Course Dinner

Cuisine Mexican

Recipe Type Chicken, Cinco de Mayo, Healthy Dinner, High-Protein Meals, Quick Dinner, Rotisserie Chicken, Served Hot, Spring Dinner, Summer, Summer Dinner, Tacos

Skill Level Easy

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 944kcal

Author Angela G.

Equipment

dutch oven

Ingredients

Chicken

1.5 lb chicken thighs boneless, skinless
2 tablespoon olive oil reserve 1 tablespoon for sauce
½ teaspoon salt and pepper each

Sauce

1 onion diced
1 tablespoon garlic paste
1 tablespoon chipotle sauce
2 teaspoon tomato paste
14.5 oz crushed tomatoes
2 cups chicken broth
1 tablespoon Worcestershire sauce

Serve with

12 flour or corn tortillas
6 oz queso fresca or cotija cheese crumbles
fresh cilantro to taste
1 lime cut into wedges
½ red onion sliced

Instructions

Cook chicken. In a deep skillet or dutch oven, heat 1 tablespoon olive oil over medium-high. Add chicken and sprinkle generously with salt and pepper. Cook each side for 6 minutes then move to a plate. (Chicken will finish cooking in sauce in next steps)
Make sauce. Add remaining 1 tablespoon of olive oil to skillet. Heat then add onion and cook for 3 minutes, stirring.
Add garlic paste, chipotle sauce, tomato paste, diced tomatoes, and 1 cup of broth. Stir and bring to a boil, then reduce to simmer for 5 minutes.
Combine chicken and sauce. Add chicken to the skillet with the sauce then add remaining broth, stir and simmer for 15-20 minutes.
When chicken is cooked, move it to a bowl and allow to cool enough to be handled then shred by hand or with forks.
Return chicken to sauce.
Assemble tacos. Warm tortillas for 5-10 seconds in the microwave or on the stovetop in a clean pan.
Layer each tortilla with chicken then sliced red onions, crumbled cheese, cilantro, and lime wedges as desired.

Notes

Chicken is fully cooked when internal temperature reaches 165ºF.
To quick pickle your sliced red onions, add them to a bowl with vinegar and let sit for about 10 minutes or until softened.

Nutrition