Main CourseDinner

Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g chicken breast boneless, skinless; 1 pcs yellow onion thinly sliced; 3 clove garlic minced; 400 g crushed tomato; 2 tbsp chipotle in adobo sauce chopped, plus 1 tbsp adobo sauce; 240 ml chicken broth; 0.5 tsp dried oregano; 0.5 tsp cumin; 0.5 tsp salt; 0.25 tsp black pepper; 8 pcs corn tortilla; 1 pcs avocado sliced or diced (optional); 1 pcs lime cut into wedges (optional); 0.25 cup fresh cilantro chopped (optional); 0.25 pcs red onion thinly sliced (optional)

Shredded chicken is simmered in a smoky, spicy tomato-chipotle sauce, perfect for filling warm corn tortillas. This dish offers a rich flavor profile with a kick, making for satisfying and easy-to-assemble tacos.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 455 kcal

Gluten-free

Mise en place

Ingredients

500 gchicken breast, boneless, skinless
0.5 tspsalt
0.25 tspblack pepper

tinga sauce

1 pcsyellow onion, thinly sliced
3 clovegarlic, minced
400 gcrushed tomato
2 tbspchipotle in adobo sauce, chopped, plus 1 tbsp adobo sauce
240 mlchicken broth
0.5 tspdried oregano
0.5 tspcumin

for serving

8 pcscorn tortilla

garnish

1 pcsavocado, sliced or diced(optional)
1 pcslime, cut into wedges(optional)
0.25 cupfresh cilantro, chopped(optional)
0.25 pcsred onion, thinly sliced(optional)

Equipment

pot · forks · large skillet · cutting board · knife

The method

Step by step

1
Place the chicken breasts in a medium pot and cover with water. Add a pinch of salt to the water.
2
Bring the water to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
About 20 min
Cook’s note: Ensure chicken reaches an internal temperature of 165°F (74°C).
3
Remove the chicken from the pot, reserving some of the cooking liquid. Shred the chicken using two forks or your hands.
About 5 min
Cook’s note: Shredding is easier while the chicken is still warm.
4
In a large skillet or Dutch oven, heat a small amount of oil over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the crushed tomatoes, chopped chipotle in adobo sauce, chicken broth, dried oregano, and cumin to the skillet. Season with salt and black pepper.
7
Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
8
Stir the shredded chicken into the tinga sauce. If the mixture seems too dry, add a splash of the reserved chicken cooking liquid until it reaches your desired consistency.
About 2 min
Cook’s note: The chicken should be well coated in sauce, but not swimming in it.
9
Warm the corn tortillas according to package instructions or by heating them in a dry skillet for 30 seconds per side.
About 3 min
Cook’s note: Warm tortillas are more pliable and taste better.
10
Fill each warm corn tortilla with a generous amount of the chicken tinga mixture.
11
Garnish with sliced avocado, lime wedges, fresh cilantro, and thinly sliced red onion, if desired.
Cook’s note: Customize your toppings to your preference.

Per serving

Nutrition

74%Score

Calories: 455.2kcal
Protein: 45.5g
Carbs: 43g
Fat: 12.4g
Fibre: 9.5g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken tinga in an airtight container in the refrigerator.

Reheating

Reheat chicken tinga gently on the stovetop or in the microwave until warmed through.