Crispy Chicken Tinga Tacos
Delicious, smoky chicken tinga tucked into crispy tortillas, perfect for a casual taco night.
Ingredients
For the Chicken Tinga
- 2 lbs chicken thighs or breasts Thighs are juicier, but breasts work too.
- 1 medium onion, sliced Melts into the sauce.
- 3 cloves garlic, minced Always included for flavor.
- 1 can crushed tomatoes or tomato sauce For the sauce base.
- 1 pepper chipotle pepper in adobo Start with 1 pepper plus a spoon of sauce.
- 1 cup chicken broth or water Used for thinning the sauce.
- 1 tsp salt To taste.
- 1 tsp black pepper To taste.
- 1 tsp cumin For flavor.
- 1 tsp oregano For flavor.
For the Tacos
- 8 pieces corn tortillas Best for crisping.
- 1 tbsp oil For pan frying.
Toppings (optional)
- 1 cup shredded lettuce or cabbage For crunch.
- 1/2 cup Mexican crema or sour cream To cool things down.
- 1 medium avocado, diced For creamy balance.
- 1/4 cup fresh cilantro, chopped For that taco stand vibe.
- 2 pieces lime wedges To brighten the flavors.
- 1/2 cup queso fresco or shredded cheese If extra cozy is desired.
Instructions
Preparation
- Cook the chicken: Simmer chicken in salted water with a little onion for 15 to 20 minutes until cooked through.
- Make the sauce: Blend tomatoes, chipotle, garlic, cumin, and oregano until smooth. Cool slightly if necessary before blending.
- Simmer the onions: In a skillet, cook sliced onions in a little oil until softened. Add the blended sauce and broth or water. Let bubble for 8 to 10 minutes.
- Shred and mix: Shred the chicken and add to the sauce. Simmer for another 5 minutes and adjust salt to taste.
Assembly
- Build tacos: Place a spoonful of tinga in each tortilla, add cheese if desired, and fold carefully.
- Crisp the tacos: Heat oil in a skillet over medium heat. Cook tacos for 2 to 3 minutes on each side until golden and crisp.
Notes
For the best results, let the sauce cool and crisp the tacos fresh just before serving. Store the tinga filling and tortillas separately for ideal reheating.