Smoky, tangy, and incredibly savory, these flavorful Chicken Tinga Tacos are sure to become a weeknight fave!
It’s time to go south-of-the-border for one of my favorite cuisines, not to mention meals. I’m a happy girl anytime I can have tacos, and this recipe for chicken tinga tacos does not disappoint. For those unfamiliar with “tinga,” it comes from the Nahuatl word tingatl, meaning “to tear,” as this delightful dish features shredded cooked chicken.
Chicken tinga is a great use for leftover rotisserie chicken. It’s served in a spicy, smoky chipotle-tomato sauce. It originated in Puebla, Mexico, and chances are you’ve seen it listed on many a Mexican restaurant menu as tinga de pollo, where it is often served with a side of rice and beans.
In addition to using rotisserie chicken, I’ve also made this dish in a slow cooker using uncooked boneless, skinless chicken breasts. To do this, I blend all the sauce ingredients without sautéing them first, then add the raw chicken and sauce to the slow cooker and cook on low for 6 to 8 hours or on high for approximately 3 to 4 hours. Once the chicken is cooked, remove it to a rimmed cutting board and use two forks to shred it. Then, return it to the slow cooker for an additional 15 minutes to let the flavors meld. So easy and so good!
Other ways to serve chicken tinga
I love recipes that can transform into other dishes. Those are the ones that warrant making a double or triple batch for later use, especially when they freeze as well as this one. You can enjoy chicken tinga tacos in corn tortillas, or think outside the box by adding the savory filling to the top of this Mexican Chopped Salad. What about stuffing it inside an omelet or serving it with sautéed spinach and topping with Air-Fryer Fried Eggs? Turn chicken tinga into nachos with a twist by topping these Grilled Sweet Potatoes with it, or stuff it into Instant Pot Sweet Potatoes or Quick Baked Potatoes for a whole new taste sensation. These are just a few of the many ways to transform chicken tinga tacos into something entirely different and amaze your friends and family.
How do I store leftovers?
Leftover chicken tinga filling should be cooled to room temperature before refrigerating it in an airtight container for up to 4 days. For maximum freshness, it’s best to store the tortillas, taco filling, and toppings separately. The filling can also be frozen for up to 3 months in a freezer-safe zipper bag (my preference) or container. Defrost it overnight in the refrigerator and reheat it on the stove or in the microwave.
Serving suggestions
Although corn tortillas are traditionally used for tacos, you can definitely switch things up according to your preference. This recipe for Keto Tortillas is perfect for chicken tinga tacos and utilizes almond flour and psyllium husks. Gluten-Free Tortillas, Cauliflower Tortillas, and store-bought flour tortillas will also work. Serve your tacos alongside some Cheesy Mexican Rice, Refried Black Beans, and Guacamole Salsa to round out your meal. And, if you’re wondering about that optional Mexican Crema, our recipe is a fantastic one!
Ingredients
- 2 teaspoons olive oil
- 1/2 medium sweet onion chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 3/4 cup crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- Kosher salt to taste
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- 10 6-inch corn tortillas
- 2 ripe avocados sliced
- 3 tablespoons chopped fresh cilantro
- 1/3 cup diced red onion
- 1/4 cup crumbled cotija cheese
- Mexican crema for topping (optional)
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped sweet onion and cook for about 4 minutes until softened. Stir in the minced garlic and chopped chipotle peppers along with the dried oregano and ground cumin. Cook for an additional minute.
- Add the fire-roasted tomatoes, chicken stock, and kosher salt. Bring to a simmer and cook for 7 minutes until slightly thickened. If you prefer a smoother texture, you can blend the sauce now.
- If you blended the sauce separately, return it to the skillet. Incorporate the shredded cooked chicken and let it simmer for 5 minutes to allow the flavors to meld together. Taste it and adjust the salt if necessary.
- Warm the corn tortillas in a dry skillet or microwave until they are soft and pliable. Spoon a generous amount of the chicken tinga mixture onto each tortilla.
- Top with sliced avocado, chopped cilantro, diced red onion, crumbled cotija cheese, and optional Mexican crema. Serve with a wedge of lime for squeezing over the top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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