This Chicken Tinga recipe is downright one of the best chicken tinga taco recipes ever! Chicken tinga abounds with shredded chicken and a smoky tomato, onion and spice sauce that is spectacular in taste and simplicity.
I think tacos are always amazing. But this easy to make combination of chicken, tomatoes, onions and chipotles is exceptional. Chicken tinga is always a family favorite! The good news is that these are very easy to make at home.
I usually make my chicken tinga into tacos, but it is equally delicious as a topping for tostadas. You can serve them up already assembled or family style. Chicken tinga makes a great addition to a make your own taco bar. Then, your family members and guests can add any or all of the toppings they prefer.
Why You Will Love About This Recipe
- Fast. Ready to eat in under 30 minutes.
- Delicious. Who doesn’t love a great chicken taco!
- Versatile. Make it into tacos, tostadas, burritos, taco salads.
- Readily Available Ingredients.
- Make It as Mild or Spicy as You Like.
- Freezer Friendly. Can be frozen for up to 6 months. Reheating is very easy.
- Great Leftovers. You know how some things just taste better the next day? Well this is one of them!
About the Ingredients
- Chipotle Peppers in Adobo Sauce. Available in the Mexican section of most grocery stores or online. Chipotle peppers are jalapeño peppers that are picked when red and fully ripened. They are then smoked and dried. The kind we are using for this chicken tinga recipe have been preserved in adobo sauce. Adobo sauce is a vibrant combination of spices that add sweet, smoky, tangy, spicy and tomatoey flavors to the chipotles.
- You will have leftover peppers and sauce after you open the can. To store, pulse the peppers and the adobo sauce in a blender until you have a coarse puree. You can then store the puree in a covered container (not the can) in the refrigerator up to 3 months. Alternatively, you can measure out tablespoon or teaspoon size serving and freeze the portions for later.
- Crushed Fire-Roasted Tomatoes. If you can only find whole skinless tomatoes, the best way to crush them is by using your hands.
- Low Sodium Chicken Broth. It is best to start with reduced sodium since the tomatoes and most likely the chicken contain sodium. It is very easy to add kosher salt to taste before serving. If you do not have low sodium chicken broth, don’t add salt with the other ingredients. Wait until later and salt to taste.
- Granulated Sugar. You may be wondering why add sugar. Just a pinch of sugar does so much to counter the acidity of the tomatoes. By doing so, it really pulls the dish together fabulously.
- Shredded Chicken. If you use a store-bought rotisserie chicken, you will get the 3 cups shredded cooked chicken you need for this recipe. If you have an Instant Pot, shred this Instant Pot Whole Chicken and you’ll be ready to go.
- Corn Tortillas. Make sure to char your tortillas before adding the chicken tinga and toppings. Taking just a few minutes to quickly brown and warm your tortillas is so worth it! The added flavor is incredible.
Suggested Toppings
- Chopped red onions and cilantro is a classic topping for chicken tinga tacos.
- Cotija cheese is a Mexican cheese. You can also use a shredded Mexican cheese blend if you find it easier to find and less expensive.
- Wedges of lime served on the side are always a nice touch. They can do double duty if you are serving your tacos with margaritas 🙂
- Top with sliced avocados.
- Add a dollop of sour cream or serve in a bowl alongside.
- Top with refried beans. This one is not one of my favorite variations, but some people really enjoy it. I serve it as a side dish and then anyone who wants to can add it to the top of the tinga.
Tips for Amazing Tinga de Pollo
- Read through the whole recipe before you begin.
- Do any prep work such as chopping, measuring herbs and spices, and opening cans before you start. If you are using frozen shredded chicken, have it completely thawed before starting. This way you won’t be scrambling to get an ingredient ready as your sauce is simmering away
- Add the chipotle peppers a little at a time. Start with 1 pepper, about 1 tablespoon chopped and taste. Then slowly add more chopped chipotles to taste for the amount of spiciness you prefer.
- When you are making the sauce, resist the urge to sauté the onions, garlic and chipotle peppers at the same time. Adding them one at a time and then cooking them until they are fragrant is the best way to release all the flavors into the sauce.
Variations
- Spicy or Not Spicy. As a general rule of thumb, use 1 chipotle for a mild sauce, 2 for medium spiciness, and 3 for very spicy. Chilis can vary so, I strongly suggest you add a little - ½ to 1 tablespoon finely chopped - at a time until you get your desired spiciness for your chicken tinga.
- Tostadas de Tinga (Chicken Tinga Tostadas): Tostadas are taco-size fried corn tortillas that lay flat. I like you buy ready-made tostadas from the grocery store. Alternatively, you can fry your tortillas in very hot oil until they brown and start to wrinkle up from the skillet. Tostadas are great filled with chicken tinga, refried beans and the other recommended toppings. They are delicious but be forewarned that they are messy to eat - but fun!
- If you have an abundance of fresh tomatoes, making your own fire-roasted tomatoes is a wonderful way to use up those tomatoes. You can freeze or can them to use in more recipes. You can find out how to make fire roasted tomatoes with this recipe from Food Wine and Love.
What to Serve With Tinga de Pollo
- Guacamole
- Chips and Salsa
- Zesty Spanish Beans and Rice
- Elote (Mexican Street Corn Recipe)
More Delicious Mexican Recipes
- Birria Tacos Recipe With Amazing Adobo Sauce
- Amazing Fish Tacos with Sauce
- Instant Pot Carnitas
A Quick Note About Serving Size: 2 tacos are a good serving size for many people while some can eat 3 tacos. This is why I have this tinga de pollo recipe calculated as 10 tacos for 4 people - the assumption being that about half of the family or guests will eat two and half of them will eat three. You can also make the recipe using 12 tortillas and dividing the mixture accordingly.
📋 Recipe
Amazing Chicken Tinga (Tinga de Pollo)
Chicken Tinga is shredded chicken smothered in a smoky, sweet and sassy sauce. So easy to make and wonderfully versatile. Chicken tinga tacos are a great family-friendly and crowd-pleasing dish that you can whip up in no time.
Ingredients
Chicken Tinga:
- 1 tablespoon canola oil
- 1 cup chopped sweet onions such as Vidalia
- 3 cloves garlic, minced
- 1 to 2 chipotle peppers in adobo sauce, chopped or to taste
- 1 tablespoon adobo sauce from can
- 1 can (14 ounces) crushed fire-roasted tomatoes
- ¼ cup low sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Kosher salt
- Pinch granulated sugar optional
- 3 cups shredded cooked chicken see Tips
- 10 corn tortillas (taco-size) 6 inch diameter
Toppings:
- 1 cup finely chopped red onions about 1 small onion
- ¼ cup chopped fresh cilantro leaves about ⅓ of a bunch
- Cotija cheese, crumbled
- 1 lime, cut into wedges
Instructions
- In a large saucepan over medium heat, add the oil and heat until shimmering. Add the onions and cook, stirring often, for 5 minutes or until the onions are translucent. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the chipotle peppers and cook, stirring, 1 minute or until peppers are lightly toasted. Stir in the adobo sauce, tomatoes, chicken broth, oregano, cumin, and ½ teaspoon kosher salt. Heat until simmering and cook, stirring frequently, for 7 minutes or until the flavors are melded. Reduce heat to low.
- Using and immersion blender, blend tomato mixture until smooth. Add a pinch of sugar, if needed for sweetness.
- Add the chicken to the sauce and cook, stirring often, for 5 to 7 minutes or until chicken is heated through and coated with sauce. Season to taste with salt.
- Meanwhile, in a cast iron skillet over medium-high heat, add a tortilla and cook, 15 to 30 seconds per side or until they smell toasty and have a few darkened spots. Transfer to a plate and repeat with remaining tortillas.
- Spoon chicken tinga onto each tortilla. Serve garnished with red onions, cilantro, cotija, and lime wedges.
Cooks Tips
Serving Size: 2 tacos are a good serving size for many people while some can eat 3 tacos. This is why I have the recipe calculated as 10 tacos for 4 people - the assumption that about half of the family or guests will eat two and half will eat three. You can also make the recipe using 12 tortillas and dividing the mixture accordingly.
- Read through the whole recipe before you begin.
- Do any prep work such as chopping, measuring herbs and spices, and opening cans before you start. If you are using frozen shredded chicken, have it completely thawed before starting. This way you won’t be scrambling to get an ingredient ready as your sauce is simmering away
- Add the chipotle peppers a little at a time. Start with 1 pepper, about 1 tablespoon chopped and taste. Then slowly add more chopped chipotles to taste for the amount of spiciness you prefer.
- When you are making the sauce, resist the urge to sauté the onions, garlic and chipotle peppers at the same time. Adding them one at a time and then cooking them until they are fragrant is the best way to release all the flavors into the sauce.
- Spicy or Not Spicy. As a general rule of thumb, use 1 chipotle for a mild sauce, 2 for medium spiciness, and 3 for very spicy. Chilis can vary so, I strongly suggest you add a little - ½ to 1 tablespoon finely chopped - at a time until you get your desired spiciness
- Tostadas de Tinga (Chicken Tinga Tostadas): Tostadas are taco-size fried corn tortillas that lay flat. I like you buy ready-made tostadas from the grocery store. Alternatively, you can fry your tortillas in very hot oil until they brown and start to wrinkle up from the skillet. Tostadas are great filled with chicken tinga, refried beans and the other recommended toppings. They are delicious but be forewarned that they are messy to eat - but fun!
- Top with sliced avocados.
- Add a dollop of sour cream or serve alongside.
- Top with refried beans. This one is not one of my favorite variations, but some people really enjoy it. I serve it as a side dish and then anyone who wants to can add it to the top of the tinga.
- Guacamole
- Chips and Salsa
- Elote (Mexican Street Corn Recipe)
- Refried Beans
- Black Beans
Nutrition
Serving: 4gCalories: 374kcalCarbohydrates: 41gProtein: 31gFat: 10gSaturated Fat: 2gCholesterol: 79mgSodium: 939mgPotassium: 506mgFiber: 6gSugar: 5gVitamin A: 298IUVitamin C: 11mgCalcium: 106mgIron: 3mg
Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!
Chelle Thompson says
Chicken great! A delicious and nutritious dish. I followed your instructions correctly, and so I have a great chicken tinga. Thanks for the very helpful article.