Description
These Chicken Tinga Tacos are a flavorful Mexican-inspired dish featuring shredded chicken simmered in a smoky, spicy chipotle-tomato sauce. Served on warm corn tortillas and topped with creamy avocado, fresh cilantro, crunchy red onion, and crumbly cotija cheese, they’re a delicious and easy meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Sauce and Filling
- 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!)
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
- Prepare the sauce: Heat a large skillet over medium heat. Add the olive oil and chopped sweet onion. Sauté for about 4 minutes or until the onion becomes tender, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma. Stir in the chopped chipotle peppers, dried oregano, and ground cumin, toasting the spices for 1 minute until fragrant. Add the crushed fire-roasted tomatoes, chicken stock, and kosher salt to the skillet. Bring the mixture to a simmer and cook for 7 minutes to blend the flavors.
- Blend the sauce: Carefully transfer the tomato mixture to a high-powered or regular blender. Blend until the sauce is smooth with no large chunks, creating a rich chipotle-tomato sauce base.
- Cook the chicken in sauce: Return the blended sauce to the skillet over low heat. Add the shredded cooked chicken and stir to combine. Let it heat through and simmer gently for 5 minutes, allowing the chicken to absorb the smoky flavors. Taste and adjust salt if needed.
- Prepare garnishes and tortillas: While the chicken simmers, slice the ripe avocados, chop the fresh cilantro, dice the red onion, crumble the cotija cheese, and cut the lime into wedges. Warm the corn tortillas on a dry skillet or griddle until pliable and slightly toasted.
- Assemble the tacos: Place a warmed tortilla on a plate and spoon a generous amount of the chicken tinga mixture onto it. Top with sliced avocado, chopped cilantro, diced red onion, and crumbled cotija cheese. Serve each taco with a lime wedge on the side for squeezing fresh juice over the top. Enjoy immediately.
Notes
- For a milder version, reduce the number of chipotle peppers or remove the seeds before chopping.
- Rotisserie chicken is a convenient time-saver, but leftover cooked chicken breast or thighs work well too.
- You can substitute chicken stock with vegetable broth for a different flavor profile.
- Warm tortillas properly to prevent cracking and enhance texture.
- To keep tacos warm when serving multiple people, cover them with a clean kitchen towel wrapped in foil.