Description
These Chicken Tinga Tacos feature smoky chipotle-tomato shredded chicken tucked into warm corn tortillas, topped with avocado, cotija, cilantro, and lime. A perfect mix of spice, freshness, and comfort for any night of the week.
Ingredients
Scale
For the Tinga:
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3/4 cup canned crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works great!)
For Serving:
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
Instructions
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onions and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Build the sauce: Add chipotle peppers, oregano, cumin, fire-roasted tomatoes, chicken stock, and salt. Stir and bring to a simmer.
- Simmer and blend (optional): For a smoother sauce, transfer the mixture to a blender and blend until smooth. If you prefer a chunkier tinga, skip this step.
- Add the chicken: Return the sauce to the pan (if blended) and stir in the shredded chicken. Simmer for 5–10 minutes until the chicken absorbs the sauce and everything is well coated.
- Warm the tortillas: Heat the corn tortillas on a dry skillet or directly over a gas flame until soft and slightly charred at the edges.
- Assemble and serve: Spoon the chicken tinga into the tortillas, then top with avocado, red onion, cilantro, cotija, and a squeeze of lime.
Notes
Active time: 15 minutes; passive simmer time: 10–15 minutes. Adjust chipotle quantity to taste—1 pepper for mild heat, 2 for a spicier kick. The tinga mixture also works beautifully in quesadillas or burrito bowls.