Description
Flavorful and slightly smoky Chicken Tinga Tacos made with shredded chicken simmered in a chipotle-tomato sauce, served in warm tortillas with fresh toppings.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon vegetable oil
- 1/2 medium onion, sliced
- 2 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the can)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 8 small corn or flour tortillas
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Lime wedges, for serving
Instructions
- Place the chicken in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fully cooked. Remove chicken, shred with two forks, and set aside.
- In a large skillet, heat the oil over medium heat. Add sliced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Add crushed tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and salt. Stir to combine and bring to a simmer.
- Add shredded chicken to the sauce and simmer for 5-10 minutes until heated through and coated in sauce.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by filling each tortilla with chicken tinga. Top with cotija cheese, fresh cilantro, red onion, and a squeeze of lime juice.
Notes
- Adjust the amount of chipotle peppers for more or less heat.
- Leftover chicken tinga is delicious in burritos, tostadas, or on rice bowls.
- Use rotisserie chicken to save time.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg