Chicken Tinga Tacos

Chicken Tinga Tacos

Servings5
CuisineMexican
dinnerlunchfamily-friendlyone-pangluten-free

Ingredients

  • 800 gboneless chicken thighs
  • 400 gwhole tomatoes (canned)
  • 1white onion (medium, sliced)
  • 3 clovesgarlic (minced)
  • 2chipotle peppers in adobo sauce
  • 30 mladobo sauce
  • 15 mlapple cider vinegar
  • 5 mldried oregano
  • 2 mlground cumin
  • Salt (to taste)
  • Pepper (to taste)
  • 30 mlvegetable oil
  • 14small corn tortillas
  • Fresh coriander (chopped)
  • 150 gqueso fresco or feta (crumbled)
  • Lime (wedges)
  • Avocado (diced)
  • Pickled red onions

Instructions

  1. Place chicken thighs in a pot, cover with water, add a pinch of salt. Bring to a boil, then simmer for 20-25 minutes until cooked through. Remove, let cool slightly, then shred with two forks.

  2. Blend the tomatoes, chipotle peppers, adobo sauce, garlic, vinegar, oregano, and cumin until smooth.

  3. Heat oil in a large pan over medium-high heat. Sauté the sliced onions until softened (about 5 minutes). Add the blended sauce and cook for 10 minutes, stirring occasionally.

  4. Add the shredded chicken to the sauce. Simmer for 10-15 minutes until the mixture thickens and the chicken absorbs the flavors. Season with salt and pepper.

  5. Heat tortillas in a dry pan or directly over a gas flame until slightly charred and pliable.

  6. Fill tortillas with chicken tinga, top with coriander, cheese, avocado, and a squeeze of lime.

Recipe by

Paul Nagle

Shop All Ingredients

Uncheck items you already have

  • 800 g boneless chicken thighs
  • 400 g whole tomatoes
  • 1 white onion
  • 3 cloves garlic
  • 2 chipotle peppers in adobo sauce
  • 30 ml adobo sauce
  • 15 ml apple cider vinegar
  • 5 ml dried oregano
  • 2 ml ground cumin
  • salt
  • pepper
  • 30 ml vegetable oil
  • 14 small corn tortillas
  • fresh coriander
  • 150 g queso fresco or feta
  • lime
  • avocado
  • pickled red onions

KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.

Shop this recipe

Equipment detected from your method.

KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.

Essential

Helpful

Beverage pairings

Wine

Sauvignon Blanc (Margaret River or Adelaide Hills)

Crisp white

$15–25

Bright acidity cuts through smoky chipotle and complements fresh lime and coriander

Vivino

Riesling (Eden Valley or Clare Valley)

Off-dry white

$14–24

Slight sweetness balances heat; floral notes echo fresh herbs and avocado

Vivino

Pinot Noir (Yarra Valley or Mornington Peninsula)

Light-bodied red

$16–28

Subtle earthiness complements smoky flavors without overpowering delicate taco filling

Vivino

Beer

Pale Ale (Little Creatures or Stone & Wood)

Pale Ale

Hoppy brightness pairs well with smoky tinga and fresh lime; medium body stands up to bold spices

Lager (Coopers or Australian lager)

Crisp Lager

Clean, refreshing finish cleanses palate between bites; works well with cheese and avocado

Non-alcoholic

Fresh lime and ginger agua fresca

Citrus brightness echoes taco toppings; ginger spice complements chipotle heat

Horchata (rice milk drink)

Creamy, slightly sweet profile cools palate from smoky sauce and balances spice

Mexican hot chocolate or café de olla

Warm spiced beverage complements complex smoky and earthy tinga flavors

Ingredients

  • 800gboneless chicken thighs
  • 400gwhole tomatoes(canned)
  • 1white onion(medium, sliced)
  • 3clovesgarlic(minced)
  • 2chipotle peppers in adobo sauce
  • 30mladobo sauce
  • 15mlapple cider vinegar
  • 5mldried oregano
  • 2mlground cumin
  • —salt(to taste)
  • —pepper(to taste)
  • 30mlvegetable oil
  • 14small corn tortillas
  • —fresh coriander(chopped)
  • 150gqueso fresco or feta(crumbled)
  • —lime(wedges)
  • —avocado(diced)
  • —pickled red onions