Easy Chicken Tinga Tacos

As a food lover, I often find myself reminiscing about the times I’ve enjoyed a plate of Easy Chicken Tinga Tacos. It takes me back to cozy dinners with friends, where laughter fills the air and the aroma of savory spices dances around us. The first time I tried chicken tinga was at a small taco stand in Mexico, where the owner shared her grandmother’s recipe with pride. Ever since, I’ve been hooked! The way the tender, shredded chicken melds with the smoky chipotle sauce creates a flavor explosion that’s simply irresistible.

Every bite of these tacos is a celebration of rich, vibrant flavors. You can serve them up for a weeknight dinner, a gathering, or even a casual lunch; they never disappoint. Plus, the ease of preparing Chicken Tinga means you can whip them up without spending hours in the kitchen. I love making these when friends come over, and I encourage everyone to get involved—there’s something special about serving tacos that invites everyone to the table.

Whether it’s your first time making Easy Chicken Tinga Tacos or you’re a seasoned pro, there’s always something new to discover with each batch. From charred tortillas to fresh toppings like cilantro and Cotija cheese, these tacos are not just food; they’re a way to bring people together. So, let’s dive into this delightful recipe that’s sure to become a favorite!

Ingredients Overview for Easy Chicken Tinga Tacos

The ingredients for Easy Chicken Tinga Tacos highlight the bold flavors essential to this dish. Each component plays a crucial role in creating the depth of flavor that defines tinga. The key players include tender chicken, smokey chipotle peppers, and aromatic onions. Together, they create a melody of taste that enhances the simple taco concept into a culinary delight.

• 6 chicken thighs (bone-in, skin-on) – The star of the show, these thighs are juicy and flavorful, providing the perfect base for the tinga sauce.
• 1 large onion (roughly cut up) – This adds sweetness and depth when sautéed, contributing to the overall flavor.
• 4 cloves garlic (pressed, or minced) – Essential for aroma and flavor, garlic brings warmth to the dish.
• 1 teaspoon Kosher salt – Enhances all flavors, making each ingredient shine.
• Water – Used for poaching the chicken and creating the broth.
• 1 tablespoon olive oil – Essential for sautéing the onions and garlic, adding healthy fat.
• 1 cup onion (chopped) – Provides additional texture and flavor to the sauce.
• 3 cloves garlic (minced) – Adds depth to the sauce with its strong aroma.
• 1 teaspoon oregano (dried, preferably Mexican) – Brings earthiness and complexity to the dish.
• ½ teaspoon ground cumin – Adds warmth and a hint of smokiness.
• 1 14.5 oz. can fire-roasted diced tomatoes (with juices) – Infuses the sauce with a rich tomato flavor and slight smokiness.
• 1 cup chicken broth (reserved from the poaching, or purchased) – Enhances the sauce’s flavor; homemade is best!
• 2 tablespoons chipotle peppers (chopped with some of the seeds removed) – The hallmark of tinga, providing smokiness and heat.
• 2 tablespoons adobo sauce (from the chipotle can) – Adds a rich, tangy flavor that complements the chicken.
• 1 teaspoon Kosher salt – Adjusts seasoning for the sauce.
• 2 bay leaves – Infuse a subtle depth of flavor as the sauce simmers.
• 6 flour tortillas (or corn, heated over a gas flame and then covered) – The perfect vessel for the tinga filling.
• ½ cup Cotija cheese (crumbled, for topping optional) – Adds a creamy, salty finish to the tacos.
• ¼ cup cilantro (fresh, chopped, for topping optional) – Brightens the dish with freshness.
• ½ cup red onion (chopped, for topping optional) – Provides crunch and a slight bite.
• hot sauce (for topping optional) – Adds a desired kick and enhances flavor.

Step by Step Guide for Easy Chicken Tinga Tacos

Making Easy Chicken Tinga Tacos is a rewarding experience that fills your kitchen with mouthwatering aromas. Follow these steps closely, and you’ll be enjoying delightful tacos in no time!

1. Start by placing the chicken thighs, roughly cut onion, garlic, and 1 teaspoon of salt into a large skillet. Pour in enough water to just cover the chicken. This step ensures that the chicken cooks thoroughly and absorbs flavors.
2. Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for 20 to 25 minutes. You’ll know it’s done when the chicken is tender and easily pulls apart.
3. After simmering, use a slotted spoon to carefully remove the chicken onto a platter. Let it rest until it’s cool enough to handle. As it rests, take a moment to appreciate the wonderful aroma wafting through your kitchen.
4. Once cool, use your fingers or two forks to remove the skin and shred the meat from the bones. Set the shredded chicken aside. This step is crucial, as it lets the meat soak up the delicious sauce later.
5. Next, strain the broth through a colander into a heat-proof bowl. Reserve 1 cup of the broth to use for cooking the tinga sauce. The remaining broth can be saved for another dish or frozen for later.
6. In the same large skillet (no need to wash it!), heat the olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4 to 5 minutes. This adds a wonderful base flavor to your sauce.
7. Stir in the minced garlic and cook for another 30 seconds, stirring often to prevent burning. The fragrance at this point will be incredible!
8. Next, sprinkle in the dried oregano and cumin. Stir and cook for about 1 minute, allowing the spices to toast slightly. This enhances their flavors and makes your tinga even more aromatic.
9. Now, add the fire-roasted diced tomatoes (with their juices), reserved chicken broth, chopped chipotle peppers, and adobo sauce to the skillet. Stir in the remaining salt and toss in the bay leaves. This mixture will become your tinga sauce, so let it simmer for about 15 minutes. Watch as it thickens and the flavors meld beautifully.
10. Once simmering is complete, remove the bay leaves. Carefully transfer the tinga sauce to a blender and purée until smooth. This creates a luscious sauce that will coat the chicken perfectly.
11. Add the puréed sauce back into the skillet and stir in the shredded chicken. Cook, stirring often, until heated through, which should take about 5 minutes. This step allows the chicken to absorb the sauce’s rich flavors.
12. Serve immediately with the warmed tortillas. Offer toppings like crumbled Cotija cheese, fresh cilantro, chopped red onion, and your favorite hot sauce for guests to customize their tacos. Enjoy!

Tips and Variations

There’s always room for creativity when making Easy Chicken Tinga Tacos. Here are some tips to enhance your dish or cater to different tastes.

• Storage: Store leftover chicken tinga in an airtight container in the fridge, where it will last up to 5 days. It’s perfect for meal prep!
• Freezing: Leftovers can be frozen for up to 2 months. Just ensure it’s cooled before you place it in a freezer-safe bag or container.
• Pairing: Serve your tacos with a side of fresh guacamole or rice for a heartier meal.
• Serving style: Set up a taco bar with all the toppings so guests can build their creations.
• Cooking method: For a smoky flavor, consider grilling the chicken instead of poaching.
• Spice level: Adjust the amount of chipotle peppers according to your heat preference; use less for a milder flavor.

Side Dish Ideas for Easy Chicken Tinga Tacos

When it comes to serving Easy Chicken Tinga Tacos, the right sides can elevate your meal! Here are some fantastic options:

• Mexican Rice: A flavorful side of Mexican rice pairs beautifully with the tacos, soaking up the sauce.
• Refried Beans: Creamy refried beans add heartiness and are a classic companion to tacos.
• Guacamole: Fresh guacamole provides a creamy texture and balances the spice of the tinga.
• Salsa Verde: A zesty salsa verde can add an extra punch of flavor, brightening the dish.
• Chips and Salsa: Serve with tortilla chips and salsa for a crunchy appetizer before the main event!
• Seasonal Salads: A fresh, crisp salad with citrus dressing can be a refreshing contrast to the rich flavors of the tacos.
• Grilled Corn: Grilled corn on the cob with lime and chili powder is a delicious summer side.
• Mexican Street Corn Salad: This creamy, flavorful salad complements the tacos perfectly.

FAQ

Conclusion

Easy Chicken Tinga Tacos are more than just a meal; they are a delightful experience that brings flavors together beautifully. The tender chicken, smoky chipotle sauce, and fresh toppings create a taco that is truly unforgettable. I encourage you to give this recipe a try—it’s sure to become a staple in your home. Gather your friends or family, set up a taco bar, and enjoy making memories over these delicious tacos!

Easy Chicken Tinga Tacos

The ultimate comfort food, Easy Chicken Tinga Tacos are bursting with flavor! Tender chicken simmered in a smoky chipotle sauce, wrapped in warm tortillas, topped with fresh ingredients—this easy weeknight dinner is sure to impress. Make it tonight and enjoy the explosion of tastes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 490

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces chicken thighs (bone-in, skin-on)
• 1 large onion (roughly cut up)
• 4 cloves garlic (pressed, or minced)
• 1 teaspoon Kosher salt
• Water
• 1 tablespoon olive oil
• 1 cup onion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon oregano (dried, preferably Mexican)
• ½ teaspoon ground cumin
• 1 14.5 oz. can fire-roasted diced tomatoes (with juices)
• 1 cup chicken broth (reserved from the poaching, or purchased)
• 2 tablespoons chipotle peppers (chopped with some of the seeds removed)
• 2 tablespoons adobo sauce (from the chipotle can)
• 1 teaspoon Kosher salt
• 2 pieces bay leaves
• 6 pieces flour tortillas (or corn, heated over a gas flame and then covered)
• ½ cup Cotija cheese (crumbled, for topping optional)
• ¼ cup cilantro (fresh, chopped, for topping optional)
• ½ cup red onion (chopped, for topping optional)
• hot sauce (for topping optional)

Equipment

• Large Skillet
• Blender

Method

 

1. Start by placing the chicken thighs, roughly cut onion, garlic, and 1 teaspoon of salt into a large skillet. Pour in enough water to just cover the chicken. This step ensures that the chicken cooks thoroughly and absorbs flavors.
2. Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for 20 to 25 minutes. You'll know it’s done when the chicken is tender and easily pulls apart.
3. After simmering, use a slotted spoon to carefully remove the chicken onto a platter. Let it rest until it's cool enough to handle. As it rests, take a moment to appreciate the wonderful aroma wafting through your kitchen.
4. Once cool, use your fingers or two forks to remove the skin and shred the meat from the bones. Set the shredded chicken aside. This step is crucial, as it lets the meat soak up the delicious sauce later.
5. Next, strain the broth through a colander into a heat-proof bowl. Reserve 1 cup of the broth to use for cooking the tinga sauce. The remaining broth can be saved for another dish or frozen for later.
6. In the same large skillet (no need to wash it!), heat the olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4 to 5 minutes. This adds a wonderful base flavor to your sauce.
7. Stir in the minced garlic and cook for another 30 seconds, stirring often to prevent burning. The fragrance at this point will be incredible!
8. Next, sprinkle in the dried oregano and cumin. Stir and cook for about 1 minute, allowing the spices to toast slightly. This enhances their flavors and makes your tinga even more aromatic.
9. Now, add the fire-roasted diced tomatoes (with their juices), reserved chicken broth, chopped chipotle peppers, and adobo sauce to the skillet. Stir in the remaining salt and toss in the bay leaves. This mixture will become your tinga sauce, so let it simmer for about 15 minutes. Watch as it thickens and the flavors meld beautifully.
10. Once simmering is complete, remove the bay leaves. Carefully transfer the tinga sauce to a blender and purée until smooth. This creates a luscious sauce that will coat the chicken perfectly.
11. Add the puréed sauce back into the skillet and stir in the shredded chicken. Cook, stirring often, until heated through, which should take about 5 minutes. This step allows the chicken to absorb the sauce’s rich flavors.
12. Serve immediately with the warmed tortillas. Offer toppings like crumbled Cotija cheese, fresh cilantro, chopped red onion, and your favorite hot sauce for guests to customize their tacos. Enjoy!

Notes

• Storage: Store leftover chicken tinga in an airtight container in the fridge for up to 5 days. It's perfect for meal prep!
• Freezing: Leftovers can be frozen for up to 2 months. Just ensure it’s cooled before you place it in a freezer-safe bag or container.
• Pairing: Serve your tacos with a side of fresh guacamole or rice for a heartier meal.
• Serving style: Set up a taco bar with all the toppings so guests can build their creations.
• Cooking method: For a smoky flavor, consider grilling the chicken instead of poaching.
• Spice level: Adjust the amount of chipotle peppers according to your heat preference; use less for a milder flavor.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.