Craving authentic Mexican flavor without the fuss? These Chicken Tinga Tacos deliver smoky, savory goodness in every bite. Get ready to discover the surprisingly simple steps to creating this restaurant-worthy dish at home!
What Is Chicken Tinga?
Chicken tinga—it's a superstar! This classic Mexican dish is shredded chicken simmered in a smoky, tangy tomato-chipotle sauce. I know, it sounds fancy, but trust me, it's easy-peasy.
Think of it as Mexican comfort food—it's flavorful, totally versatile, and a surefire crowd-pleaser! You'll want to put it in tacos, burritos, or even on a sandwich!
I created this recipe exclusively for my cookbook, *Dinner* and I'm so excited to share it with you.
Don't worry, I'm not leaving you hanging! While the full recipe's in my book, complete with a how-to video – yes, every recipe has one! Just scan the QR code! – let me give you the lowdown. This version of chicken tinga can be served in soft chicken tacos but it can also be served on bread.
It's all about that smoky, mildly spicy, deeply savory flavor. I promise, you're gonna love it!
Ingredients for Authentic Chicken Tinga
Now that I've teased you enough about the amazing flavors, let's talk ingredients. I'm not going to lie – a good tinga needs a few key players. Don't worry; it's all stuff you can find easily!
First, you'll need about 1.5 pounds of boneless, skinless chicken thighs. Chicken thighs are my go-to because they're so juicy and flavorful, unlike chicken breasts. For even *more* flavor, consider using a similar chicken marinade technique with lemon juice and garlic. Next up – the sauce superstars! We're talking about 28 ounces of crushed tomatoes, two to three chipotle peppers in adobo sauce, which – by the way – adds a smoky kick.
Don't forget the aromatics! One medium onion, roughly chopped, and about two cloves of garlic, minced. Trust me; these make a world of difference. Finally, you'll need a tablespoon of olive oil, salt, pepper – you know, the basics! That's all you need for an authentically delicious tinga.
Making Chicken Tinga: Step-by-Step
Alright, let's get to business! First, I simmer the chicken – about 1.5 pounds – with onion, garlic, and bay leaves. It's like a spa day for your chicken, but tastier! Let it cool in the broth before shredding – nobody likes burnt fingers.
Next, I'll blend the sauce. It's a mix of canned tomatoes, chipotle peppers in adobo (I use about 2-3 – adjust to your spice preference!), garlic, onion, and a splash of the chicken broth.
Then, I sauté some sliced onion in oil until it's softened – that's where the party really starts! I stir in the sauce and let it simmer for about 10 minutes to thicken it.
Finally, I toss in the shredded chicken, stir it all together, and let it simmer for another 5-10 minutes so everything can get to know each other. It's that easy, so you will be eating some delicious chicken tinga soon!
Serving Suggestions
I've got some serving suggestions that will blow your mind! My chicken tinga shines brightest nestled in warm tortillas. Think corn or flour tortillas – your call!
Load those tacos high with your chicken tinga. Don't be shy! Then, add a dollop of sour cream or Mexican crema. It's a must!
Next, sprinkle on some crumbled queso fresco — or cotija cheese. A little tang makes everything better! Finally, shower it all with fresh cilantro and a squeeze of lime. You're in for a treat!
But wait, there's more. I love adding a quick pickled red onion for extra zing. You can also dice up some avocado for extra creamy flavor. Want a kick? Add a dash of hot sauce or some sliced jalapeños. Voila! Tasty tacos!
Tips for the Best Tinga
I have tips to guarantee your chicken tinga is awesome! First, don't skimp on the chipotle peppers – they bring that smoky heat we all crave. I use about 3-4 chipotles in adobo sauce for a good kick, but adjust to your liking.
Next, make sure you shred the chicken well. A good shred gives you the best texture. I like to use two forks, but you can use your hands if the chicken is cool enough—just don't burn yourself!
Don't rush the simmering process either—letting it bubble away for at least 20 minutes helps the flavors meld together, creating a richer, deeper taste! And hey, who doesn't love a flavor explosion?!
Also, don't forget a squeeze of lime at the end. It brightens up the whole dish and adds a little zing. Trust me; it's a game-changer!
Short Recipe Version
Chicken Tinga Tacos: Quick Recipe
Prep time: 15 mins
Cook time: 30 mins
Servings: 6
Ingredients:
- 2 lbs Chicken thighs
- 1 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Chipotle peppers in adobo sauce, chopped
- 1 (28 oz) can Crushed tomatoes
- 1 tsp Oregano
- 1/2 tsp Cumin
- Salt and pepper to taste
- 12 Corn tortillas
- Queso fresco, for topping
- Sour cream, for topping
Instructions:
- Boil chicken until cooked; shred.
- Heat oil, sauté onion and garlic.
- Add chipotle peppers, tomatoes, oregano, cumin, salt, and pepper. Simmer for 15 minutes.
- Add shredded chicken to the sauce and simmer for 10 minutes.
- Warm tortillas.
- Load tortillas with chicken tinga, queso fresco, and sour cream.
Nutrition (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g