Can I make chicken tinga ahead of time?

Yes. Prepare through simmering, cool completely, and refrigerate up to 4 days. Reheat gently on the stovetop with a splash of broth to restore consistency.

What's the difference between chicken tinga and salsa?

Tinga is a cooked braise with shredded meat simmered in sauce; salsa is a fresh or cooked condiment. Tinga is a complete filling, salsa is a topping.

Can I use bone-in chicken thighs instead of breasts?

Yes. Thighs stay moister and more flavorful; add 5–10 extra minutes to simmering time. Remove skin before shredding if desired.

How spicy is this recipe?

Moderately spicy from 2 chipotle peppers. Remove seeds and membranes for less heat, or add a third pepper for more smoke and spice.

What type of tortillas work best?

Warm flour tortillas are traditional; corn tortillas also work well. Warm them on a griddle or over a gas flame for pliability and flavor.

Chicken Tinga Tacos With Chipotle-Tomato Sauce

Name: Chicken Tinga Tacos With Chipotle-Tomato Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 boneless, skinless chicken breasts; 3 tbsp avocado oil, divided; salt, to taste; black pepper, to taste; 1 cup chicken broth; 1/2 white onion, diced; 3 cloves garlic, minced; 2 chipotle peppers in adobo; 1 tbsp adobo sauce (from can); 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 (14.5 oz) can fire-roasted diced tomatoes; Flour tortillas, for serving; Poblano peppers, for serving; Fresh cilantro, for garnish; Cotija cheese, for garnish; Diced white onion, for garnish; Lime wedges, for serving

CookOSBeta

Chicken Tinga Tacos With Chipotle-Tomato Sauce | CookOS

Ingredients

3 boneless, skinless chicken breasts
3 tbsp avocado oil, divided
salt, to taste
black pepper, to taste
1 cup chicken broth
1/2 white onion, diced
3 cloves garlic, minced
2 chipotle peppers in adobo
1 tbsp adobo sauce (from can)
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 (14.5 oz) can fire-roasted diced tomatoes
Flour tortillas, for servingoptional
Poblano peppers, for servingoptional
Fresh cilantro, for garnishoptional
Cotija cheese, for garnishoptional
Diced white onion, for garnishoptional
Lime wedges, for servingoptional

19 Ingredients

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Instructions

1
Place chicken breasts between two layers of plastic wrap, drizzle with avocado oil, and pound to an even thickness.
2
Season both sides of the chicken generously with salt and pepper.
3
Heat a drizzle of avocado oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 4 minutes per side.
4
Pour in the chicken broth, cover the pot, and continue to cook for about 5 minutes, or until the chicken's internal temperature reaches 165°F.
5
Remove the chicken from the pot and set aside in a bowl to rest for at least 5 minutes. Reserve the cooking liquid in the pot.
6
While the chicken rests, heat a little avocado oil in a separate skillet over medium heat. Add the diced white onion and sauté for 5 minutes until softened.
7
Add the minced garlic to the skillet and cook for one more minute until fragrant.
8
Transfer the cooked onions and garlic into the pot with the reserved chicken broth.
9
To the pot, add the chipotle peppers, adobo sauce, cumin, oregano, and salt.
10
Pour in the can of fire-roasted tomatoes, stir to combine, then cover and let the sauce simmer for 10 minutes.
11
Carefully transfer the hot sauce to a blender and blend until smooth.
12
Shred the rested chicken using two forks or a stand mixer with the paddle attachment.
13
Return the shredded chicken to the pot. Pour the blended sauce over the chicken, stir to coat, and let it simmer for 5 minutes.
14
Warm the flour tortillas on a skillet or griddle.
15
Assemble the tacos by filling the warm tortillas with the chicken tinga. Garnish with fresh cilantro, cotija cheese, diced white onion, and a squeeze of lime.