Chicken Tinga Tacos

The first time I made Chicken Tinga Tacos, it was a rainy afternoon, and I craved something comforting yet exciting. As I scoured my pantry, the vibrant colors of tomatoes and chipotle peppers caught my eye. I remembered how my grandmother used to make this dish for family gatherings, filling our home with irresistible aromas. I could already imagine the soft corn tortillas, filled to the brim with tender, shredded chicken bathed in a smoky, spicy sauce. This dish isn’t just about feeding the family; it’s about bringing everyone together around the table, sharing stories, and savoring every bite. The moment you take your first bite of these Chicken Tinga Tacos, you’ll understand why this is one of my favorite recipes. It’s a delightful blend of flavors that dances on your palate and leaves you wanting more!

What’s In This Chicken Tinga Tacos

Gathering the right ingredients is crucial for making the perfect Chicken Tinga Tacos. The blend of spices and fresh ingredients not only enhances the flavor but also brings a vibrant color to your plate. Each ingredient plays a pivotal role in creating the rich and smoky flavor profile that defines this dish.

• 1 tablespoon olive oil – This adds richness and helps sauté the aromatics, laying the foundation for the sauce.
• 1 yellow onion (chopped) – Sweet and aromatic, onions provide depth and sweetness to balance the heat.
• 2 cloves garlic (roughly chopped) – Garlic adds a pungent flavor that complements the other ingredients.
• 1 teaspoon Mexican oregano – A unique herb that adds an earthy, slightly floral note to the sauce.
• ½ teaspoon ground cumin – This spice introduces a warm, nutty flavor to the dish.
• 15 ounces diced fire-roasted tomatoes (1 can) – These contribute acidity and sweetness, making the sauce vibrant.
• 1 cup low-sodium chicken broth – The broth adds moisture and flavor, making the sauce luscious.
• 2 bay leaves – Infuses the sauce with a subtle aromatic flavor.
• ½ teaspoon kosher salt – Essential for enhancing the overall flavor of the dish.
• ground black pepper (to taste) – Adds seasoning and a hint of heat.
• 2 pounds boneless, skinless chicken breasts – The main protein that soaks up all the delicious flavors.
• 2 tablespoons chipotle peppers in adobo sauce – These provide smokiness and spice to the tacos.
• 8 (4-6 inch) corn tortillas – The vehicle for our flavorful filling.
• cotija cheese – Adds a creamy, salty finish when sprinkled on top.
• refried beans – A classic accompaniment that adds heartiness.
• diced red onion – For a fresh crunch and sharpness.
• chopped fresh cilantro – This brings a burst of freshness to each bite.

The Method for Chicken Tinga Tacos

Making Chicken Tinga Tacos is a rewarding process that fills your kitchen with tantalizing aromas. It’s quite simple, too, which is perfect for both novice cooks and seasoned chefs. Let’s dive into the steps to create this unforgettable dish.

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. You want the oil to shimmer but not smoke. Add in the chopped yellow onion and cook until softened, stirring occasionally, for about 5 to 7 minutes. You’re looking for the onions to turn translucent and sweet.
2. Next, stir in 2 cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin. Cook until fragrant, about 1 to 2 minutes. The kitchen should smell warm and inviting; this is where the flavors begin to meld.
3. Now, stir in the 15 ounces of diced fire-roasted tomatoes, 1 cup of low-sodium chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper to taste. Add in the 2 pounds of boneless, skinless chicken breasts and bring the mixture to a simmer. You’ll see tiny bubbles forming, which means we’re on the right track.
4. Cover and let this simmer until the chicken is cooked through, about 20 to 30 minutes. It’s essential to check the chicken; it should be tender and white throughout. Once done, set the chicken aside on a plate and discard the bay leaves.
5. Add the 2 tablespoons of chipotle peppers in adobo sauce to the pot. Use an immersion blender to blend the sauce until smooth. You’re aiming for a creamy consistency that will coat the chicken beautifully.
6. Continue to simmer the sauce until it thickens, about 10 to 15 minutes. You’ll notice the sauce bubbling and reducing, becoming richer in flavor.
7. While the sauce thickens, shred the cooked chicken and return it to the pot. Stir gently until everything is combined and warmed through. This is the moment when all the elements come together, creating a luscious filling.
8. Heat a cast iron skillet over medium-high heat. Once hot, cook the 8 corn tortillas for 1 to 2 minutes per side until warmed through. You want them pliable, so they won’t tear when you fill them.
9. Serve the Chicken Tinga immediately in the tortillas, topped with cotija cheese, diced red onion, and chopped fresh cilantro. The final presentation should be colorful and inviting.

Recipe Notes about Chicken Tinga Tacos

These tips will help you achieve the best results with your Chicken Tinga Tacos. Whether you’re a beginner or an experienced cook, these notes offer insights that can enhance your dish.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the chicken tinga in a sealed container for up to 3 months. Thaw and reheat before serving.
• Pairing: Serve with a side of refried beans or a fresh salad for a complete meal.
• Serving suggestion: Consider serving with a splash of lime juice for a zesty kick.
• Garnishes: Additional toppings like avocado or jalapeños can add an extra layer of flavor.

Great Combinations for Chicken Tinga Tacos

When it comes to serving Chicken Tinga Tacos, the possibilities are endless. Here are some fantastic combinations to try:

• Fresh Salsas: A vibrant tomato salsa or tangy corn salsa pairs beautifully with the smoky flavors of tinga.
• Guacamole: Creamy guacamole adds richness and balances the heat from the chipotle peppers.
• Side Dishes: Consider serving with Mexican rice or black beans for a hearty meal.
• Occasions: These tacos are perfect for casual dinners, game days, or taco nights.
• Seasonal Pairings: In summer, serve with fresh corn on the cob; in winter, a warm corn salad is delightful.
• Storage Tips: Keep any leftover filling separate from the tortillas to avoid sogginess.

FAQ

Conclusion

The beauty of Chicken Tinga Tacos lies in their rich flavors and comforting essence. They’re not just a meal; they’re a delightful experience that brings the warmth of home-cooked food to your table. So why not give this recipe a try tonight? You’ll love how easy it is to make and how it satisfies the whole family. Trust me, once you taste them, you’ll be coming back for more!

Chicken Tinga Tacos

Craving something smoky, spicy, and utterly satisfying? These Chicken Tinga Tacos are the ultimate comfort food! Packed with tender, shredded chicken in a flavorful sauce, they're perfect for an easy weeknight dinner or a family gathering.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 cloves garlic (roughly chopped)
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cumin
• 15 ounces diced fire-roasted tomatoes (1 can)
• 1 cup low-sodium chicken broth
• 2 bay leaves
• ½ teaspoon kosher salt
• ground black pepper (to taste)
• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 8 corn tortillas (4-6 inch)
• cotija cheese
• refried beans
• diced red onion
• chopped fresh cilantro

Equipment

• Dutch Oven
• Immersion Blender

Method

 

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. You want the oil to shimmer but not smoke. Add in the chopped yellow onion and cook until softened, stirring occasionally, for about 5 to 7 minutes. You’re looking for the onions to turn translucent and sweet.
2. Next, stir in 2 cloves of garlic, 1 teaspoon of Mexican oregano, and ½ teaspoon of ground cumin. Cook until fragrant, about 1 to 2 minutes. The kitchen should smell warm and inviting; this is where the flavors begin to meld.
3. Now, stir in the 15 ounces of diced fire-roasted tomatoes, 1 cup of low-sodium chicken broth, 2 bay leaves, ½ teaspoon of kosher salt, and ground black pepper to taste. Add in the 2 pounds of boneless, skinless chicken breasts and bring the mixture to a simmer. You’ll see tiny bubbles forming, which means we’re on the right track.
4. Cover and let this simmer until the chicken is cooked through, about 20 to 30 minutes. It's essential to check the chicken; it should be tender and white throughout. Once done, set the chicken aside on a plate and discard the bay leaves.
5. Add the 2 tablespoons of chipotle peppers in adobo sauce to the pot. Use an immersion blender to blend the sauce until smooth. You’re aiming for a creamy consistency that will coat the chicken beautifully.
6. Continue to simmer the sauce until it thickens, about 10 to 15 minutes. You’ll notice the sauce bubbling and reducing, becoming richer in flavor.
7. While the sauce thickens, shred the cooked chicken and return it to the pot. Stir gently until everything is combined and warmed through. This is the moment when all the elements come together, creating a luscious filling.
8. Heat a cast iron skillet over medium-high heat. Once hot, cook the 8 corn tortillas for 1 to 2 minutes per side until warmed through. You want them pliable, so they won’t tear when you fill them.
9. Serve the Chicken Tinga immediately in the tortillas, topped with cotija cheese, diced red onion, and chopped fresh cilantro. The final presentation should be colorful and inviting.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the chicken tinga in a sealed container for up to 3 months. Thaw and reheat before serving.
• Pairing: Serve with a side of refried beans or a fresh salad for a complete meal.
• Serving suggestion: Consider serving with a splash of lime juice for a zesty kick.
• Garnishes: Additional toppings like avocado or jalapeños can add an extra layer of flavor.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.