Chicken Tinga Tacos
Chicken Tinga Tacos

This is a fun and easy weeknight dinner, but also a great make-ahead meal as the flavors improve after a day and the chicken softens further in the sauce. I often make a batch for camping trips, simply reheating it and bringing the fixings to top. When my kids were little and couldn’t stand spicy foods, I used smoked paprika instead of the chipotles. Adjust how you like it. Nowadays, I might throw two chilis in instead of just one.

Chicken Tinga Tacos

Chicken Tinga Tacos
Prep Time 10 minutes
Cook Time 30 minutes
This is a fun and easy weeknight dinner, but also a great make-ahead meal as the flavors improve after a day and the chicken softens further in the sauce. I often make a batch for camping trips, simply reheating it and bringing the fixings to top. When my kids were little and couldn't stand spicy foods, I used smoked paprika instead of the chipotles. Adjust how you like it. Nowadays, I might throw two chilis in instead of just one.
5 from 1 vote
Servings 6

Ingredients
 

  • 2 tablespoons olive oil
  • 1 small white onion, sliced sliced
  • 4 garlic cloves, chopped chopped
  • 2 teaspoons cumin
  • ½ teaspoon kosher salt
  • 1 chipotle chili from a can of chipotles in adobo, seeded and chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 ½ pounds bonelss skinless chicken, breast or thighs
  • 14- ounce can of tomato puree
  • 1 tablespoon honey or maple syrup
  • 1 1/2 tablespoons white wine vinegar or cider vinegar
  • freshly ground black pepper
  • corn or flour tortillas

Optional for serving

  • chopped white onion
  • queso fresco
  • jalapenos, fresh or pickled
  • diced avocado
  • chopped cilantro

Instructions
 

  • Sauté the onion in the olive oil until softened, about 4-5 minutes.
  • Add the salt, garlic, cumin, chipotle, coriander, and oregano and cook about 2 minutes more.
  • Add the chicken to the skillet and when it is browned and starting to get a little too hot, pour in the tomato puree and a little bit of water (about 1/3 cup) and stir it around to partially submerge the chicken. Cook, partially covered, until the chicken is just cooked through, about 15 minutes for breasts, 25 for thighs. Remove the chicken and let it rest until cool enough to handle.
  • Shred the chicken and return it to the pot. Add the vinegar and honey or maple syrup, and cook for another 10 minutes until everything comes together nicely and the sauce is thickened. Taste for seasoning and add more salt and ground black pepper if needed. If you'd like a little more heat to it, add a teaspoon or two of the adobo sauce from the can of chipotle chilis, or more chopped chilis.
  • Serve it with warm tortillas and any toppings that you like.

Notes

**If spicy is not your thing, omit the chipotle and use a smoked paprika instead. You’ll get the smoky chili flavor without the heat.
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