Name: Chicken Tinga Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 cup roughly-chopped sweet onion; 2 cloves garlic, minced; 1–2 chipotle peppers in adobo, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; 3/4 cup canned crushed fire-roasted tomatoes; 1/4 cup chicken stock; 1/2 tsp kosher salt, plus more to taste; 3 cups shredded cooked chicken (rotisserie works); 10 (6-inch) corn tortillas, warmed or charred; 2 ripe avocados, sliced or mashed; 1/4 cup chopped fresh cilantro; 1/2 cup diced red onion; 1/4 cup crumbled cotija cheese; 1 lime, cut into wedges

Succulent shredded chicken simmered in a smoky chipotle-tomato sauce and tucked into warm corn tortillas, these Chicken Tinga Tacos capture the vibrant flavor of Puebla’s beloved tinga de pollo while remaining weeknight-friendly. The result is a crowd-pleasing taco that balances gentle heat, bright acidity, and satisfying richness.

Why You’ll Love This Recipe

Deep, authentic flavor with pantry staples. A handful of chipotles in adobo lends classic smokiness without requiring specialty ingredients.
Hands-off braise. Most of the cooking time is inactive; the oven does the work while you prepare toppings or sides.
Feeds a crowd. One batch yields up to two dozen tacos—ideal for gatherings, meal prep, or freezer stashes.
Versatile base. The pulled chicken doubles as a filling for burritos, quesadillas, or rice bowls.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

¼ cup plus 2 tablespoons extra-virgin olive oil, divided
2 ½ lb skinless, bone-in chicken thighs, trimmed
Kosher salt and freshly ground black pepper, to taste
1 large onion, thinly sliced
3 large garlic cloves, minced
1 can (28 oz) diced tomatoes, with juices
2 canned chipotle peppers in adobo, coarsely chopped
1 cup chicken broth
24 corn tortillas
2 oz Cotija cheese, crumbled
Sliced scallions and chopped cilantro, for garnish

directions

Heat 3 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper; brown on both sides (about 12 minutes). Transfer to a 9 × 13-inch baking dish; discard excess fat.
Add remaining oil and the onion to the skillet; sauté until lightly browned, about 5 minutes. Stir in garlic; cook 2 minutes.
Pour in tomatoes, chipotles, and broth; bring to a boil. Reduce heat and simmer until slightly thickened, about 20 minutes.
Preheat oven to 350 °F (175 °C). Cool sauce briefly, then purée until smooth; season to taste.
Pour sauce over chicken. Bake, uncovered, 45 minutes, until meat is tender and sauce darkens at the edges.
Wrap tortillas in foil and warm in the oven for the last 10 minutes of baking.
Shred chicken, discard bones, and return meat to sauce.
Spoon about 3 tablespoons chicken onto each tortilla; top with Cotija, scallions, and cilantro. Serve hot.

Servings and timing

Yield	Active Time	Total Time
24 tacos (about 8 servings)	30 minutes	2 hours 30 minutes

Variations

Slow-cooker method: After browning the chicken and simmering the sauce (Steps 1–3), combine everything in a slow cooker; cook on LOW 4–6 hours until shreddable.
Stovetop-only: Instead of baking, cover and simmer the chicken in the sauce on the stove over low heat for about 1 hour.
Protein swaps: Substitute boneless pork shoulder, turkey thighs, or jackfruit (for a plant-based version); adjust cooking time until tender.
Extra heat: Blend an additional chipotle or a teaspoon of adobo sauce into the purée.
Tomatillo twist: Replace half the canned tomatoes with tomatillos for brighter acidity.

storage/reheating

Refrigerate: Cool completely; store chicken tinga (without tortillas) in an airtight container up to 3 days.
Freeze: Portion into freezer bags; expel air and freeze up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth if needed. Tortillas reheat best on a dry skillet for 30 seconds per side or wrapped in a damp towel in the microwave.

FAQs

Can I use boneless chicken breasts instead of thighs?

Yes. Reduce oven time to about 25–30 minutes; white meat dries faster, so monitor closely.

How spicy are Chicken Tinga Tacos?

Moderately spicy. Using only two chipotles keeps heat balanced; omit seeds or reduce to one pepper for milder results.

What tortillas work best—corn or flour?

Traditional corn tortillas complement the smoky sauce best, but small flour tortillas are acceptable if preferred.

Can I make the sauce ahead?

Absolutely. Prepare the sauce up to three days in advance; refrigerate, then reheat before baking with the chicken.

How do I prevent tortillas from cracking?

Warm them thoroughly (oven, skillet, or microwave with a damp towel) and keep wrapped in a clean towel until serving.

Is there a shortcut for weeknights?

Yes—use store-bought rotisserie chicken; simmer only the sauce, then fold in shredded meat and heat through.

What sides pair well with these tacos?

Consider Mexican rice, refried beans, esquites (street-corn salad), or a crisp jicama-citrus slaw.

Can I cook this recipe in a pressure cooker?

After browning, cook chicken and sauce on HIGH pressure for 12 minutes with a natural release; reduce sauce on the sauté setting if too thin.

How do I tone down acidity if the tomatoes taste sharp?

Add ½ teaspoon sugar or a splash of agave when puréeing the sauce.

Does the cheese have to be Cotija?

No. Queso fresco, feta, or shredded Monterey Jack all work; choose according to availability and taste.

Conclusion

Chicken Tinga Tacos deliver authentic Mexican flavor with minimal fuss, making them perfect for family dinners or festive gatherings. Their smoky, vibrant profile pairs beautifully with bright toppings and crisp beverages, ensuring every bite is memorable. Prepare a batch today and enjoy both the ease and the irresistible taste of this Puebla classic.