Print

Chipotle Chicken Tinga Tacos

Three assembled Chicken Tinga Tacos Chipotle filled with shredded chicken in red sauce, topped with cotija cheese and cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make smoky and slightly spicy Chicken Tinga filling using chipotle peppers in adobo sauce for authentic flavor. This recipe provides instructions for the shredded chicken and taco assembly.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large white onion, sliced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, minced (use more for extra heat)
  • 1 teaspoon adobo sauce from the can
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup chicken broth
  • Salt and black pepper to taste
  • 12 corn tortillas
  • Optional Toppings: Cotija cheese, sliced avocado, fresh cilantro, lime wedges

Instructions

  1. Place chicken breasts in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove chicken and shred using two forks. Reserve 1/2 cup of the cooking liquid.
  2. Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the fire-roasted tomatoes, minced chipotle peppers, adobo sauce, oregano, and cumin. Cook for 2 minutes, stirring constantly.
  4. Add the shredded chicken and the reserved cooking liquid (or chicken broth) to the skillet. Stir to coat the chicken completely with the sauce.
  5. Simmer the mixture uncovered for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with salt and pepper.
  6. Warm the corn tortillas according to package directions (you can warm them briefly in a dry skillet for best results).
  7. Fill each warm tortilla with the chicken tinga mixture. Top with your preferred toppings like cotija cheese, avocado, and cilantro. Serve immediately with lime wedges.

Notes

  • For a deeper smoky flavor, lightly toast the dried oregano in a dry pan before adding it to the sauce.
  • If you do not have fire-roasted tomatoes, use regular diced tomatoes and add 1/4 teaspoon of liquid smoke for a similar effect.
  • Adjust the number of chipotle peppers based on your desired spice level.

Nutrition

Find it online: https://afripaket.com/chicken-tinga-tacos-chipotle/