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Chicken tinga tacos on a green plate, with guac on the side.
5 from 2 votes

Chicken Tinga Tacos (Pollo de Tinga)

Tender shredded chicken is tossed with an authentic, smoky and super flavorful tomato sauce to make the best Chicken Tinga tacos, tostadas, or burrito bowls.
Author Diana
Servings 12 tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds (900g) chicken breasts boneless and skinless
  • 2 bay leaves
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 14-ounce (400g) can diced tomatoes preferably fire roasted
  • 2 chipotles in adobo and 1 tablespoon of the sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ cup water
  • 1 lime juiced

For Serving:

  • 12 corn or flour tortillas
  • avocado
  • fresh cilantro
  • diced red onion

Instructions

  • Place chicken in a saucepan, and cover with water. Add 2 bay leaves, bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use a kitchen thermometer to check as overcooked chicken will be dry.
  • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
  • In a skillet heat olive oil, and fry the onions until caramelized. Add garlic, and cook for 30 seconds.
  • Add diced tomatoes, chipotles, oregano, cumin, and cinnamon. Stir and cook for 30 minutes.
  • Transfer the hot sauce to a jug of a blender, add water and lime juice and blend until smooth.
  • Return the sauce to the skillet, warm it up and add the shredded chicken. Toss until the chicken is well coated. Remove from heat and serve in warmed up tortillas or taco shells with your favorite toppings.

Notes

Storing: Keep your leftover chicken tinga in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet or in the microwave. 
Chicken tinga can be frozen for up to two months. Thaw completely before reheating.

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 428mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg