Why You’ll Love This this Mexican Chicken Tinga Taco
These tacos bring that perfect balance of smoky heat and rich, tomatoey goodness that makes you wonder why you ever bothered with plain old chicken before.
The chipotle chiles do all the heavy lifting here, transforming ordinary chicken thighs into something that tastes like it’s been simmering in a Mexican grandmother’s kitchen all day.
Plus, since the oven does most of the work while you’re probably scrolling through your phone anyway, you get maximum flavor with minimal effort—which is basically my life motto when it comes to weeknight dinners.
Ingredients List
For this chicken tinga recipe, you’ll need a handful of pantry staples plus some special players that really make the magic happen.
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 lbs trimmed skinless, bone-in chicken thighs
- Salt & freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes
- 2 canned chipotle chiles in adobo, coarsely chopped
- 1 cup chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish
A few things worth noting about these ingredients:
- Chicken thighs are the MVP here—they stay juicy and tender during the long cooking process, unlike chicken breasts which would probably turn into cardboard.
- Those chipotle chiles in adobo are doing double duty, bringing both smoky flavor and a gentle heat that won’t send you running for milk.
- Bone-in thighs add extra flavor to the sauce as everything cooks together, though you’ll remove the bones before serving.
- Cotija cheese is like the Mexican cousin of feta—salty, crumbly, and perfect for cutting through all that rich, smoky sauce.
Step by Step Directions
Making chicken tinga tacos involves browning the chicken, building a smoky tomato sauce, then slow-cooking everything together until tender and shreddable.
- Brown the chicken: Heat 3 tablespoons olive oil in a large nonstick skillet over moderately high heat. Season chicken thighs with salt and pepper, then cook for about 12 minutes, turning once, until browned on both sides. Transfer to a 9×13-inch baking dish and pour off fat from skillet.
- Make the sauce base: Add remaining 3 tablespoons olive oil to the same skillet with the sliced onion. Cook over moderately high heat for 5 minutes, stirring occasionally, until onion is lightly browned and softened. Add minced garlic and cook 2 minutes until fragrant.
- Build the tinga sauce: Add diced tomatoes with juices, chopped chipotle chiles, and chicken broth to the skillet. Bring to a boil, then simmer over moderate heat for 20 minutes, stirring occasionally, until thickened and slightly reduced.
- Puree and season: Preheat oven to 350°F. Transfer sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper.
- Bake the chicken: Pour pureed sauce over the browned chicken in the baking dish. Bake revealed for about 45 minutes, until meat is tender and sauce is very thick and darkened around the edges. For an authentic touch, consider using Mexican clay cookware which imparts exceptional flavor and retains heat beautifully during the slow-cooking process.
- Warm tortillas: Wrap corn tortillas in foil and warm in the oven for about 10 minutes during the last part of cooking time.
- Shred and assemble: Remove chicken from sauce and shred the meat, discarding bones. Return shredded chicken to the sauce. Spoon about 3 tablespoons of chicken tinga onto each warm tortilla.
- Garnish and serve: Top each taco with crumbled Cotija cheese, sliced scallions, and chopped cilantro. Serve hot.
Substitutions and Variations
- Tortilla flexibility: Flour tortillas work just fine if corn isn’t your thing, or go rogue and stuff this gorgeous chicken into lettuce cups for a low-carb twist that’s surprisingly satisfying.
- Tinga bowls: Skip the tortillas entirely and serve over rice, quinoa, or cauliflower rice with all the fixings for a fork-and-knife situation that’s equally delicious.
Additional Things to Serve With This Dish
These tacos practically beg for friends on the plate, and honestly, who are we to deny them.
- Mexican street corn (elote): Grilled corn slathered with mayo, cotija cheese, chili powder, and lime juice creates the perfect sweet-savory contrast to those smoky, spicy flavors.
- Cilantro lime rice: Simple white rice gets dressed up with fresh cilantro, lime juice, and a pinch of salt—it’s like the reliable sidekick that never steals the show but always delivers.
- Refried beans: Whether you go homemade or straight from the can (no judgment here), these creamy beans add protein and that comforting, stick-to-your-ribs satisfaction.
- Fresh guacamole and chips: Because what’s a taco night without the holy trinity of avocado, lime, and salt, plus something crunchy to scoop it all up?
- Mexican coleslaw: Shredded cabbage with lime dressing cuts through the richness and adds that satisfying crunch factor your mouth craves.
- Pickled jalapeños or radishes: These tangy little gems wake up your taste buds between bites and keep things interesting.
- Cold Mexican beer or agua fresca: Sometimes the best accompaniment comes in liquid form, whether you’re team cerveza or prefer something fruity and invigorating.
Cooking Tips & Tricks (Chef’s Notes)
After making countless batches of tinga, I’ve picked up some tricks that’ll save you from the kitchen mishaps that used to plague my early attempts.
- Don’t skip the browning step – That golden crust on the chicken isn’t just for show, it’s where all the deep, complex flavors start building, and trust me, you’ll taste the difference if you try to rush this part.
- Let that sauce really simmer down – I know 20 minutes feels like forever when you’re hungry, but a watery sauce is the enemy of good tacos, so be patient and let it reduce until it coats the back of a spoon.
- Taste your chipotles first – Some brands pack more heat than others, and since you can’t un-spice something, start with one chipotle and work your way up if you want more fire.
- Shred the chicken while it’s still warm – Cold chicken is stubborn and wants to stay in chunks, but warm chicken practically falls apart at the gentle touch of two forks.
- Toast your tortillas properly – Whether you use a dry skillet, gas burner, or comal, give each tortilla just enough heat to get those beautiful char spots without turning them into crispy frisbees.
- Save some sauce – Always hold back a little of that gorgeous tinga sauce for drizzling over the assembled tacos, because more flavor never hurt anybody.
- Double-wrap the tortillas in foil – This keeps them steamy and pliable instead of turning into sad, cracked disappointments that dump your filling everywhere.
Nutritional Facts
Here’s the nutritional breakdown for these authentic chicken tinga tacos (per serving, makes 24 tacos):
- Calories: 185 per taco
- Protein: 12g – excellent source from the bone-in chicken thighs
- Carbohydrates: 15g – primarily from corn tortillas
- Fat: 8g – from olive oil and natural chicken fat
- Fiber: 2g – contributed by corn tortillas and vegetables
- Sodium: 320mg – moderate level from broth and natural ingredients
- Calcium: 65mg – boosted by the Cotija cheese
- Iron: 1.2mg – from chicken and enriched corn tortillas
- Vitamin C: 8mg – from tomatoes and chipotle peppers
- Potassium: 285mg – from chicken, tomatoes, and onions
- Saturated Fat: 2g – relatively low for such a flavorful dish
- Cholesterol: 45mg – from chicken thighs
- Sugar: 3g – naturally occurring from tomatoes and onions
- Vitamin A: 12% DV – from tomatoes and chipotle peppers
- Folate: 15% DV – from enriched corn tortillas
Fun “Did You Know?”
Why do authentic Mexican restaurants often serve their chicken tinga slightly different from this recipe?
I’ve uncovered that traditional tinga originates from Puebla, Mexico, where cooks typically use Mexican crema instead of cheese.
The dish’s name comes from the Nahuatl word meaning “to crumble” or “to break apart,” referring to the shredded texture.
Many Mexican families pass down their tinga recipes through generations, with each adding unique touches like bay leaves or Mexican oregano.
Curiously, tinga was originally made with pork, not chicken.
Street vendors in Mexico often serve it on crispy tostadas rather than soft tortillas.
