Tinga is the word for a Mexican chicken dish with pulled meat covered in a smoky tomatillo, tomato, and chipotle sauce.
Anyone else out there that could eat tacos every day? I’m not talking (taco-ing! sorry…had to) about tacos loaded with a ton of ingredients and boring iceberg lettuce, I mean tacos with a smoky, slow cooked, and shredded meat, and simply topped with white onion, cilantro, and freshly squeezed lime juice.
This smoky pulled chicken tinga taco recipe is exactly that. Put this smoky pulled chicken on top of nachos, nestled into a healthy burrito bowl or salad, quesadillas, the list goes on. 
Looking for more easy recipe with big flavor? Click here.
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Chicken Tinga Tacos
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Pulled chicken simmered in a smoky chipotle and tomatillo sauce, served in warm tortillas.
Topped with onions, cilantro, and lime.
Ingredients
- 3 lbs (1361 g) boneless chicken breasts
- 2 tbsp olive oil
- 1 Yellow onion
- 2 tbsp (30 g) chopped garlic
- 2 Tomatillos
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 30 oz (850 g) canned fire roasted tomatoes
- 4 tbsp (60 g) canned chipotles in adobo
- 1 cups (237 ml) low sodium chicken broth
- Salt
- Pepper
- Corn tortillas
- Diced white onion
- Freshly chopped cilantro
- Freshly sliced limes
- Avocado
- Guacamole
- Cojita Cheese
Instructions
- For the Soup:
- Grill chicken breasts on a cast iron grill pan (or a grill), 4-5 minutes per side, or heat olive oil over medium heat in a dutch oven and add chicken; cook until nicely browned, about 5-6 minutes per side. Set aside.
- Sauté onion in a dutch oven over medium heat for about 5 minutes, stirring occasionally until slightly browned.
- Add garlic, tomatillos, cumin, oregano, and salt; cook until fragrant.
- Add crushed tomatoes, chipotles in adobo, and chicken broth; stir to combine.
- Remove from heat, transfer to a blender, and puree until smooth.
- Pour sauce back into the dutch oven and add the bay leaf.
- Add chicken to the sauce, ensuring it’s completely submerged; simmer until the sauce slightly reduces and the chicken reaches 165°F (74°C) with an instant-read thermometer.
- Transfer chicken to a plate and shred using two forks or cut into strips before shredding.
- Stir shredded chicken back into the sauce over low heat until well incorporated.
- Spoon chicken into warmed tortillas (toasting tortillas directly over a low flame is recommended).
- Top with diced white onion, freshly chopped cilantro, and freshly squeezed lime juice.
Notes
- For a richer flavor, roast the tomatillos before blending them into the sauce.
- Leftover Chicken Tinga can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a less spicy dish, reduce the amount of chipotle peppers or omit them entirely.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Find it online: https://honestcooking.com/chicken-tinga-tacos/
Frequently Asked Questions
What can I use if I can’t find tomatillos for the Chicken Tinga sauce?
If tomatillos are unavailable, you can substitute with a mixture of green tomatoes and a squeeze of lime juice to mimic the tangy flavor.
How can I ensure the chicken is shredded properly for the tacos?
After cooking, let the chicken cool slightly, then use two forks to pull apart the meat until it reaches your desired shred size.
Can I add additional toppings to my Chicken Tinga Tacos?
Yes, while the recipe suggests white onion, cilantro, and lime juice, you can also add avocado, cheese, or pickled jalapeños for extra flavor.
