Chicken Tinga Tacos (Tinga De Pollo)

This delicious taco recipe is made with juicy shredded chicken, slow-cooked in a smoky chipotle and tomato sauce. It’s full of flavor and perfect for your next lunch or dinner!

 Ingredients

About the Ingredients

This recipe uses juicy chicken breasts that become tender after boiling. Chipotle peppers in adobo sauce bring a smoky and slightly spicy flavor. Tomatoes add freshness and sweetness. Chorizo adds a meaty, salty taste while onions and garlic give an aromatic base. Cumin and nutmeg enhance the warmth of the sauce. Creamy avocado and crispy lettuce provide perfect balance on top of soft corn tortillas.

How to Make Chicken Tinga Tacos (Easy Steps)

1. In a saucepan, boil chicken with 2 smashed garlic cloves and whole cloves until fully cooked (12–15 mins). Then shred it with forks.
2. In a dry pan, roast the tomatoes on all sides until blackened.
3. Add roasted tomatoes, chipotle peppers, chicken stock, cumin, and nutmeg to a blender. Blend into a smooth sauce.
4. Heat oil in a large pot. Add minced garlic, onions, and chorizo. Cook for 2–3 mins until onion softens.
5. Add lettuce and cook another 2–3 mins.
6. Add the blended tomato sauce and cook for 3 mins.
7. Add shredded chicken to the pot, mix well, and simmer uncovered for 10–15 mins until sauce thickens.
8. Serve hot on corn tortillas with avocado slices on top. Enjoy!

Tips

• For extra smoky flavor, roast the tomatoes properly on all sides.
• You can use store-bought rotisserie chicken to save time.
• Use corn tortillas for authentic taste, but flour tortillas can also work.
• Adjust the spice level by reducing the number of chipotle peppers.

 Nutrition (Per Serving – Approximate)

• Calories: 500–600
• Protein: High (from chicken and chorizo)
• Fats: Moderate (from avocado and oil)
• Carbs: Medium (from tortillas)