chicken tinga tacos

<p>Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from <a href="https://amzn.to/2qjKr9v" target="_blank" rel="nofollow noopener">The Minimalist Kitchen</a> <em>(affiliate link)</em> cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).</p>

The Best Chicken Tinga Tacos

olive oil

sweet onion

garlic,

chipotle peppers in adobo sauce, chopped

oregano

cumin

tomatoes

chicken stock

salt

chicken works!)

(6-inch) corn tortillas

avocados,

cilantro

red onion

cotija

lime,

Sauce

Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

Chicken Tinga Tacos Step 1

Blend: 

Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken Tinga Tacos Step 2

Chicken

Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Chicken Tinga Tacos Step 3

Serving

Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Chicken Tinga Tacos Step 4

These tinga tacos were the bomb.  There are only two of us so I modifed the recipe for size.  Outstanding, we will have these again.  Thank you.

Jenna, I made these last night in the Instant Pot. I sauteed some red pepper and onion first and then placed the chicken on top and covered it all with the sauce. It was so great! I'm looking forward to making enchiladas with our leftovers!

A way I found that elevates this recipe even more is if you pickle the red onions, using a simple pickle solution of vinegar, sugar and salt. Just adds this little delicious acidity to it

Minimalist Kitchen $25 a bit too pricey for my budget. Will need to wait for used copy.
But will definitely make on the beach at Nayarit, Méx later this month!

hey, I love Taco, never prepared this at home though. Thank you! :)

Hi Lindsay. I made these in the Instant Pot last night, and they DISAPPEARED. I doubled the sauce recipe and used 2 1/2 lbs of boneless skinless chicken thighs, thinking I could have the chicken around for meal prep this week. There aren't a lot of leftovers. :-) 

There was a lot of sauce in the pot when the chicken finished cooking, but I just reduced it on "sauté" for a while and it was fine. I might leave the broth out next time so I can skip this step.

I just served the leftovers to my teenage son for breakfast, too. Grilled a tortilla, topped it with cheese, Chicken Tinga, corn and bean salsa, and a fried egg!

Thank you -- this is a new favorite for us!

I just made these (doubled the recipe) and did natural release...it turned out perfect :)

Absolutely love these chicken Tinga tacos!! I easily doubled the recipe by using a whole rotisserie chicken. I love these left overs; they have a deeper flavor! Definitely will make again!

https://content.jwplatform.com/videos/zIgX4Wd0.mp4

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh.

Instant Pot Chicken Tinga is a sweet, spicy and utterly delicious authentic Mexican dish. Use is as a filling for tacos, or eat it plain with some guacamole

Chicken Tinga

Tomatillos

Onion (sliced thin)

Garlic (minced)

Chicken Broth

Canned Fire Roasted Tomatoes (canned)

Chipotle Chile

Ground Cumin

Cinnamon

Oregano

Sugar Or Other Sweetener Equivalent

Fish Sauce

Apple Cider Vinegar

Boneless Skinless Chicken Thighs (, skinless, boneless)

Heat the Instant Pot on Sauté, and once it's hot, add oil.

Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You're going to let these char, so do not move these for a while.

Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.

Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.

Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.

Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.

Open and remove chicken pieces and shred.

Using an immersion blender&nbsp;emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.

Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won't drip out thinly as it is added to the tortilla. Once it's thickened a bit, add in the chicken and heat through.

Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.

Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.

An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce.

Instant Pot Chicken Tinga

chipotle peppers in adobo sauce

tomato (quartered)

garlic

tbsp oil

onion (thinly sliced)

tomatoes (diced)

chicken breasts

chicken broth

Cayenne pepper (optional

To Serve:

corn tortillas

Cilantro (chopped)

radishes (thinly sliced)

cabbage (shredded (purple

avocado (mashed)

cheese (pepper jack. cotijo

lime (cut in wedges)

Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!

Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on. Add diced tomatoes, chicken breasts, broth and salt. Pour the pepper puree over the chicken breasts. Select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.

Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to desired consistency. Adjust salt and add cayenne pepper to taste.

To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, guacamole, mexican cheese and squeeze of fresh lime!&nbsp;

https://content.jwplatform.com/videos/ZFfAcGCm.mp4

An authentic Mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce.

CHICKEN TINGA.mp4

This is an Authentic Mexican Chicken Tinga- Tinga De Pollo, a dish made with shredded chicken in a delicious tomato sauce and chile Chipotle in Adobo sauce.

Authentic Mexican Chicken Tinga- Tinga De Pollo

chicken breast

onions

Roma(plum)tomatoes

Chipotle chiles

salt,

Mexican oregano

thyme

marjoram

black pepper

Bring a pot of salty water to a...

Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until is cooked through.

Make sure you skim the foam that forms...

Make sure you skim the foam that forms on top of the water as it starts boiling.

While the chicken is cooking, place the tomatoes...

While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.

Slice the onions thinly. Heat the oil in...

Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.

In a blender, throw the tomatoes, garlic, salt,...

In a blender, throw the tomatoes, garlic, salt, pepper and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.

After blending the ingredients, taste the salsa for...

After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.

Pour the salsa over onions. Add oregano, marjoram,...

Pour the salsa over onions. Add oregano, marjoram, thyme and pepper.(Be careful as the sauce will steam and bubble).

Simmer the sauce, stirring occasionally, until the sauce...

Simmer the sauce, stirring occasionally, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.

Take the chicken out of the broth and...

Take the chicken out of the broth and with two forks, shred the meat.

Add it to the sauce and mix well...

Add it to the sauce and mix well to incorporate the chicken.

Let it simmer for only a minute and...

Let it simmer for only a minute and serve over rice or on warm tortillas.

Bon Appetite!

https://mediavine-res.cloudinary.com/video/upload/xvp6i8p8eg4swvkxhltw.mp4

This is an authentic Mexican Chicken tinga, or tinga de pollo, a dish made with shredded chicken in a delicious tomato sauce and Chile Chipotle in Adobo sauce.

Authentic Mexican Chicken Tinga- Best Tinga De Pollo

This Freezer Meal Chicken Tinga is THE BEST! Just mix it all together in a bag, freezer, and you've got saucy, spicy, real food perfection.

Freezer Meal Chicken Tinga

tablespoon olive oil

an onion

cloves garlic

individual chipotles in adobo sauce

teaspoon oregano

teaspoon cumin

1⁄2 teaspoon salt

lbs. boneless skinless chicken thighs

INSTANT POT: From frozen, 12-15 minutes on high pressure + 10 minutes natural release.

SLOW COOKER: 

FINAL STEP

 Serve as tacos, or on a salad, or in a rice bowl, or in enchiladas…. limitless possibilities!

Thank you for your response, Emily! I made this last night with fresh (unfrozen) chicken and followed your suggestion of 10 minutes. It was perfect!

This meal was SO easy and REALLY delicious! I had mine over spinach with rice, black beans, avocado, and corn. My husband had his burrito-style. The chicken has some heat from the chipotles, but not so much that I --somewhat of a spice-wimp--couldn't handle it.

Honey, like many things I have made from your site (which I definitely love), this dish needs more flavour. I doubled the onions and garlic and cumin, and my family still said it didn't have any taste at all right out of the Instant Pot. I added even more cumin and a few other things, reduced the entire thing in a frying pan to reduce the liquid, and it was very yummy then.We had it with shredded red cabbage slaw and a corn salsa. This was the first recipe I tried with my new Instant Pot and it was a great confidence-builder. As always, sincere thanks for everything you do but, please confirm your seasoning measures!

Agreed - love the concept and structure of the recipe, but the final taste was a little underwhelming. Adjusting with some salt, cumin, hot &amp; smoked paprika and a few other seasonings made it perfect :)

This is so tasty and perfect for me for college. Thank you!!

Should I adjust the cooking time if I'm using breasts as opposed to thighs? I'm using a slow cooker. Thank you! I'm excited to try this.

I made this tonight, and the 15 minute cook time was not enough for the frozen.  Some of the chicken was still raw.

I did this in the Instant pot from frozen and followed the directions and after 15 min + 10 min natural release the chicken thighs were raw :( disappointing!

Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).

The comment is fair but stated in what I feel is slightly rude but telling someone who visits your site and likes you post to Lighten up is definitely rude. And these tacos are just ok, imo.

https://content.jwplatform.com/videos/KjfWXOqB.mp4

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).

These Easy Chicken Tinga Tacos feature shredded chicken in a smoky chipotle sauce that's ready in only 30 minutes! (gluten free, low carb, paleo)

Easy Chicken Tinga Tacos

white onion, (roughly chopped)

chicken ((about 5 1/2 to 6 cups))

corn tortillas, flour tortillas

queso fresco, cotija cheese or feta cheese

chopped cilantro

Add diced tomatoes, chipotle peppers, oregano, garlic, salt and onion in a large blender. Blend until smooth.

Heat a large skillet (skillet with high sides) over medium-high heat. Add olive oil and blended tinga sauce. Cook for 10 minutes.

Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken and reduce a little during this time.

Remove from heat, taste and season with more salt if necessary.

Serve chicken tinga in warm corn tortillas, flour tortillas or lettuce cups. Top with cotija cheese, diced onions and cilantro.

https://content.jwplatform.com/videos/yTXMtCwE.mp4

These Easy Chicken Tinga Tacos feature shredded chicken in a smoky chipotle sauce that’s ready in only 30 minutes! (gluten free, low carb, paleo)

Chicken Tinga Tacos

Chicken tinga is shredded chicken with onions in a tomato chipotle sauce. It doesn't get much simpler or better than this! This Chicken tinga totally rocks!

Pulled Chicken Tinga Tostadas and #TheHotBreadKitchenCookbook

lbs bone-in, skin-on chicken breast

onion,

garlic cloves,

Kosher salt

15 oz can of diced tomatoes

Refried Beans

(Adapted from my friend Karen)

bacon

c minced onion

15 oz can of pintos

t oregano

broth

Tostadas

Ingredients:

6″ corn tortillas, home

Canola oil

Tostada Toppings:

Iceberg Lettuce Shredded

Tomato diced

c Mexican Crema

/2 c crumbled cotija cheese or feta

Cilantro

Place the chicken breasts in a large pot and cover with cold water. Add one of the onion halves, 2 garlic cloves and 1 t kosher salt. Bring to a boil over high heat, skimming and discarding the foam that rises to the top. Reduce heat and simmer until the chicken is firm to the touch, about 30 minutes. Remove chicken from broth and set aside to cool. Do not throw the broth way! Once chicken is cool, shred the meat with your hands and discard the skin and bones.

While chicken is simmering, place tomatoes, 2 garlic cloves, chipotles and 1/2 t salt in a blender and blend until smooth. Slice the remaining onion half into thin half moons. Heat the olive oil in a large skillet over medium high heat and add the onion, thyme and a large pinch of salt. Cook, until the onion just begins to soften, stirring occasionally.

Add the shredded chicken and the tomato mixture to the skillet along with 1 c of the reserved broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is very tender and the flavors have developed, about 20 minutes. Keep warm until ready to assemble tostadas.

Fry bacon. When bacon is crisp, remove from pan, but leave the bacon drippings. You can garnish the beans with the crisp bacon or you can eat it as is! Add garlic and onion and cook until soft. Add beans and cook until warmed. Using a potato masher or a fork, mash the beans. I prefer them to have some texture, but that is up to you. You may want to thin the mixture with some chicken broth, depending on how thick you like your refrieds! Season with oregano and cumin and add salt as desired.

In a skillet that can hold the tortillas, heat about 1&#8243; of oil over medium high heat. Once the oil is hot, add the tortillas in one layer. (I usually do one at a time, but you can do s many as your skillet will hold.) Press each tortilla sown with tongs or a spatula to keep them flat. Cook until browned and crisp, about 1 minute per side. I do not like them totally crisp because then the don&#8217;t break as easy when you add your toppings. As they are cooked, transfer to a paper towel lined plate and blot each side. Set aside until ready to use.

Spread tostada with about 2 T of refried beans. Top with a large drained spoonful of chicken tinga, a bit of lettuce, some diced tomato, some crema and a bit of cheese. Garnish with cilantro.

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Chicken Tinga

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Pulled Chicken Tinga Tostadas and #...

Tinga de Pollo (Chicken Tinga)

Top 9 chicken tinga tacos recipes from across the web

The most viewed chicken tinga tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Chicken Tinga Tacos

Chicken Tinga

Instant Pot Chicken Tinga

Authentic Mexican Chicken Tinga- Ti...

Freezer Meal Chicken Tinga

The Best Chicken Tinga Tacos

Easy Chicken Tinga Tacos

Pulled Chicken Tinga Tostadas and #...

Tinga de Pollo (Chicken Tinga)

The most viewed chicken tinga tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine