Mexican food is a favorite at my house. The warm flavors, the simple preparations, and the fact that most of it can be eaten with your hands make tacos like these Chicken Tinga tacos a perfect casual family dinner. You are going to go nuts for this recipe that makes the most flavorful chicken tinga sauce in almost no time at all. Smoky chipotles in adobo create an unforgettable, incredible amount of traditional Mexican flavor. Chicken tacos are a regular occurrence for us, and I like to change things up. Make Chicken Tinga in the Instant Pot if you prefer, or make Baked Chicken Tacos, Easy Shredded Chicken Tacos, or my Cheesy Chicken Fajita Casserole.
Why You’ll Love This Recipe
What is Tinga?
Chicken Tinga is an authentic Mexican recipe for a stew made with shredded meat with a spicy, smoky, tomato-based sauce. In Spanish, you’d call this “Pollo de Tinga”. Tinga can be served with tortillas, added to tostadas, or enjoyed with rice and beans. The origin of tinga is said to be from Puebla, a state in Mexico. The recipe comes from the colonial period, and is a marriage of Mexican and Spanish cooking influences.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Tomatoes, Onion, and Chipotles in Adobo are key tinga ingredients, while the rest of the seasonings make this recipe extra special.Chicken Breasts. We’ll be poaching the chicken quickly on the stove to get dinner on the table quickly. You’ll need 2 pounds of boneless, skinless chicken breasts for this recipe. Bay Leaves. Added to the poaching liquid, these leaves give a subtle, savory flavor. Olive Oil. A good olive oil helps to sauté the vegetables and adds flavor and moisture to the stew. Onion and Garlic. The base flavors of so many Mexican dishes are these two aromatic vegetables. Canned Tomatoes. If you can find fire roasted diced tomatoes, use them. The extra smoky flavor is amazing in this Chicken Tinga Recipe. Otherwise, regular diced tomatoes are fine. Chipotles in Adobo. If you aren’t familiar with this ingredient, it’s basically roasted jalapenos in a smoky, sweet, and spicy sauce. Look for this in a can in the International aisles of your grocery store. Pull out two of the peppers, and a bit of the sauce. You can leave the peppers in large pieces, we’ll be blending them later.Dried Oregano, ground cumin, and ground cinnamon – together with the adobo, these spices are spot-on perfect for seasoning Chicken Tinga. If you can find it, Mexican Oregano is a different herb than you might be used to, and is really great in Mexican cooking. Water and Lime Juice. You’ll add water and the juice of one lime to thin out the sauce at the end. Tortillas and Toppings. Turn Chicken Tinga into Tinga Tacos with your favorite corn or flour tortillas, diced onion, fresh cilantro, and avocado.
How to Make Chicken Tinga
Chicken Tinga Tips
Bay Leaves are Key. You can leave the bay leaves out if you don’t have them on hand, but in this recipe they do a lot for the flavor of the dish. Bay leaves are added to most traditionally long-cooked dishes, so the flavor is a familiar one in stews and soups, and will make this recipe feel like you cooked it all day long. Cover the Chicken With Water. When poaching chicken, be sure to completely cover the meat with water in the pan. If it isn’t, it could turn out dry.Adjust the Heat. The chipotles in adobo bring a nice amount of heat to chicken tinga, but if you like things hot, feel free to add hot sauce or additional peppers to taste. For a less spicy tinga, use the sauce from the chilies, but leave the peppers out. Try other Meats. You can make shredded beef tinga, pork (carnitas) tinga, or even a tinga with fish. You’ll know once you try it that tinga sauce is delicious on anything. Keep Chipotle in Adobo in the Pantry. This is an inexpensive pantry ingredient that adds so much flavor to recipes and can be used in a variety of ways. I like to have some on hand at all times. No Blender? Use a handheld blender in place of a pitcher blender. Alternately, chop all of the ingredients up finely and enjoy your chicken tinga that way.
Toppings for Chicken Tinga Tacos
The best part about tacos is choosing what to put on them! None of these are required, but here are some of my favorite Tinga toppings: Cheese: Shredded cheddar or Mexican blend cheese, cotija cheese, or queso fresco. Veggies: Diced red onion is delicious with chicken tinga. You can also add diced tomatoes, fresh jalapenos, cilantro, shredded lettuce or cabbage, or sliced avocado. Make fresh Pico de Gallo salsa for a special treat, or whip up some Easy Guacamole. Something Creamy: Plain sour cream or a homemade Lime Crema adds creaminess and balances any spiciness. Refried beans are a traditional creamy add-in too.
What to Serve with Chicken Tinga
For Meal Prep. Chicken Tinga is amazing when used to make burrito bowls to enjoy for lunches or dinners throughout the week. Make some Cilantro Lime Rice and Instant Pot Pinto Beans to go with it. Chips and Dip. It’s not a Mexican night if there aren’t tortilla chips! Pair them with Pineapple Salsa, a simple, spicy Salsa Ranchera, or Homemade Guacamole. An authentic chicken tinga tacos recipe is so simple to make, you’ll wonder why you haven’t made it already! Enjoy, and make sure to let me know how you like it. © Little Sunny Kitchen
