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Chicken Tinga Tacos

Creamy, smoky, and bright with chipotle peppers, this Chicken Tinga Tacos recipe turns simple ingredients into a comforting, weeknight favorite. Tender shredded chicken simmered in a tangy-tomato chipotle sauce is tucked into warm tortillas with fresh toppings for a meal that feels like a fiesta in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 420 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 can (14 oz) dired or canned tomatoes, crushed
  • 2 tbsp chipotle peppers in adobo sauce (adjust to taste)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp vegetable oil
  • 1 cup chicken broth or water
  • To taste salt and pepper
  • 8 corn or flour tortillas, warmed
  • Optional toppings: chopped cilantro, diced onions, lime wedges, sliced radishes, avocado

Instructions
 

  • Season the chicken thighs with a pinch of salt and pepper. In a large skillet, heat the oil over medium heat and brown the chicken on both sides. This step enhances flavor and seals in moisture.
  • Remove the chicken and set aside. In the same skillet, add the chopped onion and a pinch of salt. Sauté until translucent and slightly caramelized, about 3–4 minutes.
  • Stir in the garlic, oregano, cumin, and smoked paprika. Cook for about 30 seconds until fragrant.
  • Add the chipotle peppers in adobo sauce, crushed tomatoes (or tomato puree), and broth. Scrape up any browned bits from the pan for extra depth.
  • Return the browned chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken and shred it with two forks. Return the shredded chicken to the sauce and simmer uncovered for an additional 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  • Taste and adjust salt or heat. If you’d like more smokiness or heat, add a bit more adobo sauce or a pinch of chipotle powder.
  • Warm the tortillas in a dry skillet or microwave, then fill each tortilla with generous amounts of the tinga. Top as desired with cilantro, onions, lime, avocado, and radishes.
  • Serve immediately and enjoy the moment with friends or family.