Go Back
–+ servings

Recipe

overhead shot of 5 chicken tinga tacos with lime wedges off to the side

Chicken Tinga

Print
Prep Time 25 minutes
Cook Time 20 minutes
Servings 10 tacos
Print recipe

Ingredients:  

  • 1 tbs olive oil
  • 1 white onion, roughly chopped
  • 4 cloves garlic, minced
  • 3 chipotle peppers in adobo sauce, chopped
  • 2 tbs adobo sauce from can
  • 2 tsp dried oregano
  • 2 tsp cumin
  • 1 tbs hot sauce of your choice
  • 1 1/4 cup canned crushed fire roasted tomatoes plain crushed tomatoes work fine
  • 1 cup chicken stock
  • 1 tsp salt
  • 5 chicken breasts

Taco toppings

  • 1/2 cup white onion, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup mashed avocado
  • 1/2 cup crumbled feta
  • 10 corn tortillas
ECK

Instructions: 

  • Place a large pot or saute pan with a lid over medium high heat. Add in olive oil and onions and saute for 3 minutes. Next up add in garlic and sauce for 1 minute.
  • Toss in chopped chipotle peppers, adobo sauce, cumin, oregano, hot sauce, crushed tomatoes, and stock. Stir and bring to a simmer.
  • Once you reach a simmer, lower the temperature to low, add the chicken breasts, and cover with a lid. Simmer for 8-12 minutes or until you fully cook the chicken.
  • Once chicken is cooked through, remove from sauce and place on a baking sheet. Using two forks, shred the chicken.
  • Pour sauce into a blender and carefully blend until smooth. Return sauce and chicken to pan and cook over medium heat for 5 minutes. Season with salt and adjust seasoning if needed.
  • Build your tacos and enjoy! Be sure to heat your tortillas for best results 🙂