FAST, super easy, and the super juicy chicken has AUTHENTIC smoky chipotle FLAVOR!! When you’re craving tacos, these are the tacos to make! Great for busy weeknights!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chicken tinga, chicken tinga recipe, chicken tinga tacos, what is chicken tinga
Servings: 15tacos
Calories: 129kcal
Author: Averie Sunshine
Ingredients
one 15-ounce can fire-roasted diced tomatoes
1 to 3chipotle peppers in adobo sauceor to taste
1tablespoonadobo sauceor to taste
1small white onionpeeled and roughly chopped
3 to 5clovesgarlic
1teaspooncumin
1teaspoonMexican oregano
1 to 2tablespoonsolive oil
3cupscooked shredded chicken*
15small corn tortillaslightly charred or warmed
red onionsdiced small for garnishing
cilantrominced for garnishing
cotija cheesecrumbled for garnishing**
lime wedgesfor garnishing
Instructions
To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
Add chicken to each tortilla and evenly garnish with red onions, cilantro, cotija, lime juice, and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days.
Notes
*I highly recommend a rotisserie chicken.**Panela or queso fresco may be substituted.***Tip: If you find the earthiness or smokiness of the chipotles or the acidity of the tomatoes to be a bit much, add 1 or 2 teaspoons of sugar to mellow it.