Chicken Tinga Tacos

Chicken Tinga Tacos

Since I’m not a huge fan of fish tacos (am I the only one?), I’ve found a replacement taco for the summer: Chicken Tinga Tacos! Granted, these don’t have to be enjoyed only in the summer time, but they’re light and refreshing; a perfect dish for a hot summer day.

Chicken Tinga Tacos

Chicken Tinga Tacos

  • Author: Carmen
  • Total Time: 60 Mins
  • Yield: 10 Servings 1x


  • 2 Chicken Breasts (Large)
  • 2 Tbs of Olive Oil
  • 3 Cloves of Garlic (minced)
  • 1 Cup of Yellow Onion (roughly chopped)
  • 3 Chipotle Peppers in Adobo sauce (chopped)
  • 1 tsp of Dried Oregano
  • 1 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Ground Coriander
  • 1 Cup of Chicken Stock
  • 2 Bay Leaves
  • 1 Can (14oz) Crushed fire-roasted tomatoes
  • 1/2 tsp Kosher Salt
  • For Serving: Limes, Cotija, Avocado and 10 (6-inch) corn tortillas. For Garnish (optional): Cilantro, red onions and/or pineapple


  1. Heat a large cast iron pot over medium, once warm, add your olive oil and onion. Cook until onions soften (4-5min).
  2. Add 3 minced cloves of garlic on high heat, for 30 seconds more.
  3. Add 3 Chipotles peppers, oregano, cumin and coriander. Stir and toast for 1-2min.
  4. Add stock, can of tomatoes and salt; reduce heat to a simmer, and cook for 8 minutes.
  5. While the sauce is simmering, turn your attention to your chicken breasts. Place the breasts (making sure they don’t overlap) into a pot; fill with 2 inches of water.
  6. Place pot on stove, and bring water to a boil. Once boiling, reduce heat, and let simmer for 12-15 minutes. Be sure to keep an eye on the chicken, and once the internal temperature reaches 160°, remove chicken. Place on a plate, cover and let rest.
  7. Now head on over to your simmering sauce – it’s ready to be blended! Pour your tomato mixture into a blender/food processor, and blend until smooth.
  8. While your sauce is blending, begin to shred you chicken. Different strokes for different folks when it comes to shredding poultry – but I prefer using two folks and pulling apart the breasts.
  9. Return blended sauce to cast iron pot over low heat, adding in the shredded chicken. Stir, and add in your bay leaves. Let simmer on low heat for 15-20 minutes. Then remove pot from heat.
  10. Remove bay leaves before serving. Assemble by topping tortillas with chicken, and garnishing with avocados, cotija and cilantro. Serve with a lime wedge!

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