Chicken Tinga Tacos

12 INGREDIENTS • 9 STEPS • 1HR 25MINS

Chicken Tinga Tacos

Recipe

4.6

10 ratings

Community Pick

Community Pick

Flavor-packed tacos featuring smoky chicken thighs in a tomato and chili-based sauce.

Flavor-packed tacos featuring smoky chicken thighs in a tomato and chili-based sauce.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

1HR 25MINS

Total Time

$2.27

Cost Per Serving

Ingredients

Servings

8

us / metric

Tinga

1
(3 lb)

2 Tbsp

1

1 can

Small Chipotle Peppers in Adobo Sauce

about 1/4 cup

360 g

Canned Crushed Tomatoes

I use the Pomi brand

480 mL

Chicken Stock

preferably homemade, or water

to taste

1 bunch

Fresh Cilantro, roughly chopped

For serving

to taste

Flour Tortillas

or Corn Tortillas

to taste

Cheese, grated

or cheddar or monterey jack or whatever you like

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

162

Fat

7.3 g

Protein

14.5 g

Carbs

10.1 g

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

Cooking Instructions

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step 1

Place Whole Chicken (1) in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let it sit for 25 minutes.

step 1 Place Whole Chicken (1) in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let it sit for 25 minutes.

step 2

Slice the White Onion (1). You can also dice some of the onion for serving.

step 2 Slice the White Onion (1). You can also dice some of the onion for serving.

step 3

In a large sauté pan or pot, add the Olive Oil (2 Tbsp) and place over medium heat. Add the sliced onion to the pan with a pinch of Kosher Salt (to taste) and sauté over medium heat until translucent or lightly brown, taking around about 5 minutes.

step 3 In a large sauté pan or pot, add the Olive Oil (2 Tbsp) and place over medium heat. Add the sliced onion to the pan with a pinch of Kosher Salt (to taste) and sauté over medium heat until translucent or lightly brown, taking around about 5 minutes.

step 4

Add Chipotle Peppers in Adobo Sauce (1 can) including 2-3 of the chilies. Stir until the onions are nicely coated in the sauce.

step 4 Add Chipotle Peppers in Adobo Sauce (1 can) including 2-3 of the chilies. Stir until the onions are nicely coated in the sauce.

step 5

Add the Canned Crushed Tomatoes (360 g), Chicken Stock (480 mL) and a pinch of salt.

step 6

When the chicken is done, transfer it to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.

step 7

Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce.

step 7 Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce.

step 8

Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Add Fresh Cilantro (1 bunch) to the pot and stir to incorporate. Taste mixture, add more salt if necessary.

step 8 Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Add Fresh Cilantro (1 bunch) to the pot and stir to incorporate. Taste mixture, add more salt if necessary.

step 9

Serve with heated Flour Tortillas (to taste), Cheese (to taste), wedges of Limes (to taste), chopped onion, and Sour Cream (to taste) on the side.

step 9 Serve with heated Flour Tortillas (to taste), Cheese (to taste), wedges of Limes (to taste), chopped onion, and Sour Cream (to taste) on the side.

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