Chicken Tinga Tacos: Easy and Delicious Recipe

My chicken tinga tacos are so delicious, they might just become a staple in your household. I see a lot of recipes for this online that take two plus hours, but this recipe is simple and there are a lot of shortcuts to make it even simpler.

Tinga is spanish for “stew” and I don’t know about you, but when I think of stew, I think of something that was cooked over a low heat for a very long time. I’m sure the authentic version is truly delicious, slow cooking chicken and shredding it with a luscious tomato sauce cultivated from home grown tomatoes and jalapenos. But, we have a schedule to keep here, so we need something quick and easy.

My version of chicken tinga tacos is almost a pantry meal using canned tomatoes and canned chipotles in adobo. I am using chicken breasts which I will poach and shred, but a rotisserie chicken would work just fine too. Pick your own adventure and this comes together quickly, easily, and muy delicioso.

Serves 4, making about 8 tacos.

Tools:

A food processor or a blender will be needed to make the sauce. I am also using my favorite kitchen tool, my Kenwood multi-mixer to shred the chicken.

Suggested Cocktail Pairing:

A spicy margarita will pair well with this spicy taco!

Ingredients:

2 large chicken breasts or rotisserie chicken

1/2 onion, diced

2 cloves of garlic, minced

1 chili or jalapeno, diced (optional)

4 chipotles in adobo, coarsely chopped

1 teaspoon of cumin

1 teaspoon of oregano

1/2 cup of chicken stock

1 – 14 ounce can of chopped tomatoes

salt and pepper to taste

Serving Suggestion:

8 flour or corn tortillas, shredded cheddar cheese, extra salsa, shredded lettuce, sour cream, and avocado.

Instructions:

1. In a pot, cover chicken breasts with water. Add a generous amount of salt and pepper. Simmer for 20 minutes (skip this step if using rotisserie chicken).
2. Meanwhile, saute the onion in oil for about 5 minutes. Add garlic and chili (of using) and saute for another minute. Season with salt and pepper, cumin, and oregano.
3. Add the chipotles, chicken stock, and diced tomatoes and stir to combine. Keep the pan uncovered over medium heat and cook for about 15 minutes or until the mixture has reduced.
4. The chicken should be done by now, so either shred it by hand or in your mixer.
5. Add the sauce to your food processor and blend until smooth.
6. Combine the sauce with the chicken and stir to combine.
7. To serve, set up a taco bar with all of the fixings and allow everyone to make their own chicken tinga taco to taste.