Shredded Chicken Tinga Taco Recipe
Shredded dark and white meat chicken simmers in a smoky and slightly spicy roasted tomato-chile sauce before being piled high on toasted corn tortillas with all your favorite toppings. Chicken tinga tacos are perfect for a busy weeknight when you're still craving something delicious!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 10 - 12 tacos
Ingredients
Chicken Tinga
- 4 tablespoons olive oil, divided
- 4 roma tomatoes, halved
- 1/2 white onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons tomato paste
- 3 canned chipotle peppers, plus 1 tablespoon of adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 4 cups shredded cooked chicken (I think a mix of white and dark meat works best)
Taco Ingredients
- 10-12 corn tortillas, warmed
- 1/4 white onion, minced
- 1/2 cup minced cilantro leaves
- 8 radishes, cut into small matchsticks
- 1/2 cup Mexican crema
- 1/3 cup crumbled cotija cheese
- 2 limes, cut into wedges
Instructions
- Preheat an oven to 425ºF. Line a baking sheet with parchment paper.
- Roast the tomatoes. Toss the halved tomatoes, garlic, and onion with 2 tablespoons of the olive oil on the prepared baking sheet. Roast for 20 minutes, until the tomatoes are blistered.
- Blend the sauce. Transfer the contents of the baking sheet to a blender with the tomato paste, chipotle peppers and sauce, cumin, oregano, and chicken stock and blend until smooth. Season the sauce with a bit of salt and pepper.
- Simmer the sauce and chicken. Heat the remaining oil in a large skillet over medium heat. Once the oil is hot and shimmering, pour in the sauce and stir well. Bring to a gentle simmer and add the shredded chicken. Cover and simmer for 10 minutes. Uncover and simmer for 10 minutes more. Season to taste with salt and pepper.
- Assemble. Layer the chicken into warmed tortillas and top as desired.
Notes
Storage and freezing: Any leftover chicken tinga can be stored in an airtight container in the fridge for up to 5 days. I recommend only heating up as many tortillas as you plan to eat at the time. Store toppings separately.
You can also freeze the shredded chicken in the sauce in a freezer-safe ziplock bag for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
Serving: 1tacoCalories: 213kcalCarbohydrates: 14gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 185mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 297IUVitamin C: 5mgCalcium: 69mgIron: 1mg
