Chipotle Chicken Tinga Tacos
Tender shredded chicken in smoky chipotle tomato sauce, folded into warm tortillas with fresh toppings. A weeknight favorite that’s simple to pull together and big on flavor.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 can (7 oz) chipotle peppers in adobo sauce, minced
- 1 can (14 oz) dires tomato sauce or crushed tomatoes
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 1 pinch salt, to taste
- 8 small corn tortillas or 8-inch flour tortillas
- 1/2 cup fresh cilantro, chopped (for serving)
- 1/4 cup red onion, finely chopped (for serving)
- 1 lime, cut into wedges (for serving)
- 1 cup barrel-aged cheddar or crumbled queso fresco (optional, for topping)
Instructions
- Season the chicken thighs lightly with salt. In a large skillet, heat the olive oil over medium heat. Sizzle the chicken until lightly browned on both sides, about 4 minutes per side. Remove and set aside.
- In the same skillet, add the onion and a pinch of salt. Cook until soft and slightly caramelized, about 5 minutes. Add the garlic and stir for about 30 seconds until fragrant.
- Return the chicken to the pot. Pour in the chicken broth, chipotle peppers, and tomato sauce. Stir in the cumin and oregano. Bring to a gentle simmer.
- Reduce heat to low, cover, and let 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 meat to the sauce and toss to coat.
- Taste and adjust salt if needed. If you like more heat, add a bit more minced chipotle or a splash of adobo sauce.
- Warm the tortillas in a dry skillet or wrapped in a clean cloth in the oven at 350°F (175°C) for about 5 minutes until pliable.
- To serve, spoon chicken tinga into warm tortillas. Top with fresh cilantro, red onion, a squeeze of lime, and cheese if using.