Chicken Tinga Tacos
Tired of the same taco recipe over and over? This is a delicious, flavorful recipe to brighten up that same old rotation. This stove-top simmered chicken tinga makes an impressive taco filling and there’s really not a whole lot to it. It cooks in 30 minutes meaning you don’t have to wait hours and hours like you do for a shredded beef or pork taco filling. If however you do have more time, you could easily get away with simmering it low and slow in the crockpot slow cooker or instant pot instead (it should be done in about 3 to 4 hours on low heat), which should make it even easier to shred chicken quickly.
Is it Spicy?
Yes, chicken tinga is deliciously spicy because of the added chipotle chiles in the dish. I’ve listed to add 1 – 3 chipotle chilies to taste depending on the heat level you prefer (we love it with 3!). Then there is a swap noted in the substitutes below if you want a milder version with fewer spices.
Chicken Tinga Recipe Ingredients
2 lbs. boneless skinless chicken thighs, trimmed of excess fat Salt and black pepper 2 1/2 Tbsp olive oil 1 1/4 cups chopped white onion (1 medium) 1 Tbsp minced garlic (3 cloves) 1 1/2 tsp ancho chili powder 1/2 tsp ground cumin 1/2 cup chicken broth, then more to thin if needed 1 (14.5 oz) can diced tomatoes 1 to 3 canned chipotle chiles or chipotle peppers, minced, plus 1 to 3 tsp adobo sauce from can 1 Tbsp fresh lime juice Tortillas and desired taco toppings (recommend avocado, cilantro, then optionally cheese)
How to Make Chicken Tinga
Possible Substitutes
Chili powder: Regular chili powder or New Mexican chili powder will work in place of ancho chili powder. Chipotle chilies: Chipotle chilies can be quite spicy. If you want to make the dish mild then replace the chipotle chilies with 2 tsp smoked paprika. You can also add 1/2 of a roasted bell pepper (fresh or use some canned). Bone-in chicken: You can use bone-in thighs (remove skins), just increase to 3 lbs and simmer for about an extra 10 minutes. Chicken breasts: Chicken thighs are much preferred in this recipe, but you could use chicken breasts if that’s what you prefer (there just won’t be quite as much flavor). Keep a close eye on them and cook just to 165 degrees in center so they don’t get dry. Cumin substitute: If you are out of cumin try ground coriander in it’s place. Lime substitute: In a pinch lemon juice will work for the lime juice.
Chicken Tinga Variations
Use the spiced chicken in burritos or burrito bowls with a base of mexican rice and black beans Chicken Tinga leftovers are also great for nachos
Taco Topping Ideas
Really you don’t need much extra with these chicken tinga tacos but if you want to load them up here are a few ideas to add:
Avocado or guacamole Queso fresco cheese or cotija cheese Sour cream Mexican hot sauce Onions (fresh or pickled) Salsa or pico de gallo Warm corn charred on the grill (elote style) Veggies such as tomatoes, lettuce, cilantro, radishes or shredded cabbage Refried beans, which I like to spread on the tortillas first, then top with everything
Helpful Tips
Don’t skip drying the chicken with paper towels before pan searing because the reduction in moisture will encourage more browning. If you notice brown frond burning on the bottom of the pot while cooking the onions then you can add 1 – 2 Tbsp water to scrape it up. Let cooked chicken rest before shredding or chopping so the interior juices are retained.
More Tempting Taco Recipes to Try
Barbacoa Chicken Street Tacos Fish Tacos Steak Tacos Salmon Tacos
