Chicken Tinga Tacos

Ingredients

• 1 can (425 g; 15 oz)fire-roasted diced tomatoes
• 1 to 3chipotle peppers in adobo sauce, or to taste
• 15 ml (1 tablespoon), or to tasteadobo sauce
• 1 smallwhite onion, peeled and roughly chopped
• 3 to 5 clovesgarlic
• 5 ml (1 teaspoon)cumin
• 5 ml (1 teaspoon)Mexican oregano
• 15 to 30 ml (1 to 2 tablespoons)olive oil
• 3 cups (about 420 g)cooked shredded chicken
• 15 smallcorn tortillas, lightly charred or warmed
• To garnishred onion, finely diced
• To garnishcilantro, finely chopped
• To garnishcotija cheese, crumbled
• To garnishlime wedges

Instructions

1. 1

   Blend the sauce

   Put the tomatoes, chipotle peppers, adobo sauce, onion, garlic, cumin and oregano in a high-speed blender. Blend on high until smooth, about 1 minute. Use fewer chipotles if you prefer a milder sauce.

2. 2

   Simmer the sauce

   Add the olive oil and blended sauce to a large frying pan. Simmer over medium-high heat for about 5 to 7 minutes, until lightly bubbling and somewhat reduced and thickened.

3. 3

   Warm the chicken

   Stir the chicken into the sauce until coated. Cook for about 3 minutes, until the chicken is warmed through.

4. 4

   Warm the tortillas

   For a gas hob, place the tortillas over the flame one at a time for about 10 to 15 seconds per side, or until warmed as desired. On an electric hob, warm them in a frying pan.

5. 5

   Assemble the tacos

   Divide the chicken among the tortillas. Garnish with red onion, cilantro, cotija and lime juice, then serve straight away.

What are chicken tinga tacos?

Tinga de pollo is a Mexican preparation of shredded chicken in a tomato-based sauce flavoured with chipotle. It is commonly associated with Puebla and is served in different ways, including in tacos.

Here, blending the sauce ingredients makes a smooth coating for the chicken, while the chipotles and their adobo bring smoky heat. Warm corn tortillas and fresh garnishes balance the rich filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 9g protein, 14g carbs, 5g fat.

The tortillas and tomatoes contribute most of the carbohydrate, while olive oil and cotija contribute fat; the chicken is the main source of protein. For a more balanced plate, serve the tacos with vegetables or a side salad.

Building the sauce

Tomatoes: Fire-roasted diced tomatoes provide the base and bring a little charred flavour. Blend them with the other sauce ingredients until no large pieces remain.

Chipotle: Start with one pepper for a gentler result, or add more for a stronger kick. The adobo sauce adds extra smoky seasoning, so adjust both to suit your taste.

Simmering to the right texture

Reduction: Let the blended sauce bubble for 5 to 7 minutes, stirring as needed. It should look slightly thicker and reduced before the chicken goes in.

Coating: Once added, stir until every strand of chicken is covered. The short final cook is just to heat the chicken through and bring it together with the sauce.

Choosing the chicken

Cooked chicken: Shredded chicken is ready to absorb the sauce, making this a quick meal when you have cooked chicken to hand. Keep the shreds fairly even so they warm at a similar rate.

Moisture: If the chicken is especially dry, stir it thoroughly into the sauce as it heats. Avoid cooking it for longer than needed once it is warm.

Warming the tortillas

Gas hob: Briefly warming each tortilla over the flame can add lightly charred spots. Keep it moving and watch closely so it warms without becoming brittle.

Electric hob: A dry frying pan works well for warming tortillas. Turn them once they are heated through, then keep them covered while you finish the batch.

Garnishes and serving

Fresh finish: Red onion and cilantro add crispness and a fresh herbal note, while lime juice brings acidity. Crumbled cotija contributes a salty finish.

To serve: Put the garnishes on the table so everyone can add them to taste. These tacos also pair well with beans, rice or a simple salad.

Recipe notes & tips

• Taste the blended sauce before cooking and adjust the chipotle and adobo to your heat preference.
• Blend the sauce until smooth so it coats the shredded chicken evenly.
• Let the sauce thicken slightly before adding the chicken.
• Warm tortillas shortly before serving so they remain pliable.
• Have the garnishes ready before the chicken finishes cooking.

Variations

• Milder sauce: Use one chipotle pepper and add more only after tasting.
• Extra lime: Serve with additional lime wedges for a brighter finish.
• More herbs: Add extra chopped cilantro at the table.
• Cheese-free: Leave out the cotija and finish with onion, cilantro and lime.
• Crisp garnish: Add finely diced red onion just before serving to keep its bite.

Common mistakes to avoid

• Too much heat: Starting with several chipotles can overpower the sauce; begin with one and taste before adding more.
• Thin sauce: Adding the chicken too soon can leave the filling runny; simmer the sauce until it has reduced slightly.
• Uneven coating: Adding chicken without stirring leaves some strands plain; mix thoroughly as it warms.
• Overheating the chicken: Cooking it well beyond the stated 3 minutes can dry it out; stop once it is warmed through.
• Brittle tortillas: Leaving tortillas over the flame too long makes them crack; warm them briefly and keep an eye on each side.

How to store

Store leftover chicken filling in an airtight container in the fridge for up to 5 days. Reheat it in a frying pan until hot throughout, adding a splash of water if it needs loosening; warm the tortillas separately and assemble just before serving.

Frequently asked questions