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    Home » Poultry

    Chicken Tinga Tacos

    Published: Jan 13, 2021 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

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    PIN for Pinterest - Chicken Tinga Tacos

    Tinga is a Mexican shredded chicken that is covered with a sauce of tomato, chipotles, and onions. It is often used for tostadas on a bed of refried beans, then topped with fresh tomatoes, shredded lettuce, some cheese, and maybe some avocado. However, my favorite is Chicken Tinga Tacos with a homemade corn tortilla.

    Five Chicken Tinga Tacos dressed on a platter

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    A note right up front

    This recipe makes a boatload of chicken tinga! Which is fantastic for a Cinco de Mayo party! However, for every day meals, feel free to cut it in half. I never do, though, because I use any leftovers to make Chicken Enchiladas.

    What makes chicken tinga tacos so delicious is the sauce and flavorings, for sure, and it all starts with onions and garlic ... as all good things do, right?!

    Chopped onions and garlic for chicken tinga tacos

    Other flavors are tomato paste, chipotles in adobo sauce, oregano, cumin, and sugar (I use coconut palm sugar).

    Chipotles, tomato paste, and spices measured

    After the onions and garlic have cooked, add the rest of the ingredients and let it cook down for 3-5 minutes.

    All of the sauce ingredients in the saucepan

    Cut skinless, boneless chicken breasts into 3-4 smaller pieces so that they cook more quickly and is easier to shred. Cover it with water and cook over medium-medium high heat for about 20 minutes or until it is no longer pink.

    My best tip for shredding the chicken

    Shredding the chicken is one of my least favorite jobs. At least it was as long as I was using two forks to pull it apart! I finally caved and tried the suggestion of putting the chicken in the bowl of my KitchenAid and using the paddle attachment. It works beautifully! The task of washing the mixing bowl is totally worth the ease of shredding chicken this way!

    After you've shredded the chicken, add it to the sauce and stir it till the sauce covers all the shreds of chicken.

    How to serve

    As I said earlier, chicken tinga is often served on a tostada with refried beans and topped with garnishes. You can do that, of course, and probably should! But it is so convenient to use as a filling for tacos.

    I fill homemade corn tortillas with the chicken tinga, and top it with some chopped onion, queso fresco, cilantro, maybe some salsa. Oh man ... that's some good eats!

    Close up of Chicken Tinga Tacos

    Other recipes you might like:

    • Chipotle Berry Pork Tenderloin
    • Spiced Wild Salmon Tacos
    • Mexican Beef Stew
    • Salsa Verde Braised Pork
    • Southwest Pumpkin Soup

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Five Chicken Tinga Tacos dressed on a platter

    Chicken Tinga Tacos

    Tammy Circeo
    Tinga is a Mexican shredded chicken that is covered with a sauce of tomato, chipotles, and onions. It is often used for tostadas on a bed of refried beans, then topped with fresh tomatoes, shredded lettuce, some cheese, and maybe some avocado. However, my favorite way to eat it is as a taco with a homemade corn tortilla.
    This recipe makes a lot of chicken for tacos! Feel free to cut the recipe in half, but also consider using any leftover chicken to make enchiladas!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dinner
    Cuisine Mexican

    Ingredients
      

    • 4 skinless, boneless chicken breasts each cut into 3-4 smaller pieces
    • 1 onion chopped (about 1 cup)
    • 2 garlic cloves chopped small
    • 1 teaspoon oregano
    • ½ teaspoon cumin
    • ¼ cup tomato paste
    • 1½ Tablespoons canned chipotle peppers in adobo sauce chopped small
    • 1 cup water
    • 2 teaspoons sugar I always use coconut palm sugar.
    • 4-inch corn tortillas
    • chopped tomatoes or pico de gallo
    • queso fresco
    • chopped cilantro
    • avocado slices
    • crema or sour cream

    Instructions
     

    • Put the chicken pieces in a large saucepan and cover with water. Season with salt. Cover and cook over medium to medium-high heat until no longer pink. About 20 minutes.
    • When the chicken is done, pour off the water (you can save it for another use!). Using two forks, shred the chicken. Alternatively, put the chicken in the bowl of your stand mixer and shred it using the paddle attachment. Works like a charm.
    • In a medium saucepan over medium-high heat, heat some oil, then add the onion. Saute until translucent, then add the garlic, salt, and pepper. Cook for 30-60 seconds more being careful not to brown the garlic. Add the oregano and cumin.
    • Stir in the water, tomato paste, chipotle peppers, and sugar. Mix well and allow it to cook just till it is a bit thick, about 5 minutes.
    • Pour the sauce over the shredded chicken and stir till all of the chicken is coated.
    • Use Chicken Tinga to make tostadas, quesadillas, enchiladas, or tacos. I use homemade corn tortillas and as toppings, I offer tomatoes (or pico de gallo), queso fresco (or cheddar cheese), cilantro, avocado slices, crema, or sour cream.
    Keyword chicken, chicken tacos, chicken tinga, chicken tinga tacos
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

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    Comments

    1. Lori

      January 31, 2023 at 6:02 pm

      I saw this too late today to make this for 'Taco Tuesday' but now I have my dinner plans for tomorrow! It looks so easy and delicious!

      Reply
      • Tammy Circeo

        February 01, 2023 at 9:22 am

        That's one thing I love about this recipe ... it's easy and delicious! Enjoy!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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