Name: Smoky Chicken Tinga Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons olive oil; 1 large white onion, thinly sliced; 4 cloves garlic, minced; 3 chipotle peppers in adobo sauce, chopped (plus 2 tablespoons adobo sauce); 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; 1 14-ounce can fire-roasted crushed tomatoes; 1/2 cup chicken broth; 1 teaspoon kosher salt (or to taste); 12-15 corn or flour tortillas, warmed; Optional toppings: sliced avocado, chopped cilantro, crumbled queso fresco, lime wedges, thinly sliced radishes

Description

Shredded chicken simmers in a smoky chipotle tomato sauce with onions and spices for Mexican regional flair. Quick skillet preparation yields tender meat ready for warm tortillas and fresh toppings in about 40 minutes. Bold, comforting flavors with minimal hands-on time.

Cultural Background

Tinga de pollo originates from the state of Puebla in central Mexico, where it has been a staple since at least the late 19th century, with the first published recipe appearing in the 1881 Pueblan cookbook La cocinera poblana. The dish reflects a fusion of indigenous Mexican ingredients like tomatoes and chiles with Spanish influences, creating the signature smoky adobo sauce. Traditionally served on tostadas with refried beans, it has evolved into popular taco fillings across Mexico while retaining its bold, comforting profile.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 large white onion, thinly sliced
4 cloves garlic, minced
3 chipotle peppers in adobo sauce, chopped (plus 2 tablespoons adobo sauce)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1 14-ounce can fire-roasted crushed tomatoes
1/2 cup chicken broth
1 teaspoon kosher salt (or to taste)
12-15 corn or flour tortillas, warmed
Optional toppings: sliced avocado, chopped cilantro, crumbled queso fresco, lime wedges, thinly sliced radishes

Instructions

Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes.
Stir in the minced garlic, chopped chipotle peppers, adobo sauce, oregano, and cumin. Cook for 1-2 minutes until fragrant, being careful not to burn the spices.
Pour in the crushed tomatoes and chicken broth, then add the salt. Bring the sauce to a gentle simmer and cook for 5 minutes to meld the flavors.
Add the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over medium-low heat for 15-18 minutes, until the chicken reaches an internal temperature of 165°F and is very tender.
Remove the chicken from the skillet and shred it using two forks directly on a cutting board. Return the shredded chicken to the sauce and stir to coat evenly. Simmer uncovered for an additional 3-5 minutes until the sauce thickens slightly and clings to the meat. Taste and adjust salt if needed.
Warm the tortillas in a dry skillet or microwave. Spoon the tinga into each tortilla and top with desired fresh garnishes before serving immediately.

Tips

- For even quicker prep, substitute 4-5 cups shredded rotisserie chicken and simmer in the prepared sauce for just 10 minutes.
- Avoid overcooking the chipotles initially to prevent bitterness; add them after the onions soften for balanced smokiness.
- Substitute fire-roasted tomatoes with regular canned tomatoes plus 1/2 teaspoon smoked paprika if needed for similar depth.

Nutrition

Calories: 380
Protein: 32g
Carbs: 28g
Fat: 16g