Chicken Tinga recipe that is savory and delicious with chipotle peppers, roasted tomatoes, onions, shredded chicken, cumin, and oregano. Serve this chicken tinga in a bowl, in enchiladas, or tacos, and you can cook it in the crockpot or on the stovetop.
For more yummy dinner ideas, you might enjoy Chipotle Burritos with Ground Turkey and Veggies, Beef Enchilada Recipe, White Bean Chicken Chili, and Chicken Enchiladas with Honey and Lime.
Chicken Tinga has such a refreshing taste. I was pleasantly surprised to find that making the dish is breezy to do for a midweek dinner.
I was at a local Mexican restaurant earlier this year and ordered the Chicken Tinga tacos. Little did I know how delicious and flavorful this dish would be.
The rich chicken tinga sauce is loaded with spice and heat, but just the right amount. The sauce is more of a paste texture. After sauteing the onion, garlic, cumin, and oregano, you will add the tomatoes and chicken stock, and simmer for a bit. Then add the whole mixture to a blender and blend until smooth.
Ingredients you will need:
- Olive Oil
- Yellow Onion
- Garlic
- Chipotle Peppers in Adobo Sauce (can be found in the Hispanic food aisle of your local grocery store).
- Dried Oregano
- Ground Cumin
- Crushed fire-roasted tomatoes
- Chicken stock
- Sea salt
- 3 cups shredded chicken (you can use rotisserie chicken)
What is Chicken Tinga?
Chicken tinga is a Mexican dish that is made with shredded chicken, chopped chipotle peppers in adobo sauce and chopped/sliced onions. Tinga can be served in soft tortillas, hard taco shells, enchiladas, on top of greens or by itself. The Tinga sauce has a delicious flavor with just the right amount of spice. You can adjust the heat by how many chipotle peppers you choose to put in the sauce.
How to Make Chicken Tinga Tacos?
- Prepare chicken by either baking or poaching chicken breasts. Shred the chicken after cooking. Alternatively, you can buy a rotisserie chicken at the grocery store and shred the chicken from there.
- Add olive oil to skillet over medium heat and saute onions for 5 minutes. Add in garlic and cook for 30 seconds. Add in cumin and oregano and toast for a minute.
- Add in roasted tomatoes, chicken stock, and salt and stir. Cook for 7 minutes over medium heat.
- Pour mixture into a blender and blend for a few minutes until smooth.
- Pour mixture back into skillet over low heat. Add in shredded chicken and cook over low heat for 5 minutes.
- Serve and enjoy! Our favorite toppings are cotija cheese, cilantro, chopped red onion and lime juice. So good.
I love that there are so many ways to enjoy chicken tinga including:
- In tacos
- In enchiladas or burritos
- Over greens for a delicious salad
- By itself with toppings
Favorite toppings for chicken tinga:
- Cotija cheese
- Chopped red onion
- Chopped fresh cilantro
Chicken Tinga
Chicken Tinga recipe that is savory and delicious with chipotle peppers, roasted tomatoes, onions, shredded chicken, cumin, and oregano. Serve this chicken tinga in a bowl, in enchiladas, or tacos, and you can cook it in the crockpot or on the stovetop.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped sweet onion
- 1 tbsp minced garlic
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¾ cup canned crushed or chopped roasted tomatoes
- ¼ cup chicken stock (broth works too)
- ½ tsp sea salt
- 3 cups shredded cooked chicken (can use rotisserie and it works great!)
- soft corn tortillas or hard taco shells
Toppings:
- ¼ cup fresh cilantro, chopped
- ½ cup red onion, diced
- crumbled cotihja cheese
- 1 lime, sliced in four wedges
Instructions
-
Heat a large skillet over medium heat. Pour olive oil in skillet and heat for 30 seconds. Add in chopped onion an saute for 5 minutes or until tender. Add in garlice and cook for 30 seconds, then add in oregano and cumin, and toast for one minute.
-
Add in tomatoes, chicken stock and salt and stir. Bring mixture to a simmer and cook for 7 minutes at a simmer.
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Place tomato mixture in blender and blend on high speed until mixture is smooth.
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Pour blended mixture back into skillet over low heat. Add the shredded chicken in and stir. Cook over low heat for 5 minutes.
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Scoop chicken tinga out of skillet and serve. You can serve in taco shells, make enchiladas, or serve over greens. The best toppings are cotija cheese, chopped red onions, cilantro, and lime juice. Enjoy!
Recipe Notes
Adapted from Pinch of Yum
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