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Chicken Tinga Tacos with Spicy Adobo Tomato Sauce Recipe

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4.3 from 21 reviews

Chicken Tinga is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy tomato and chipotle adobo sauce. Served in warm tortillas and topped with fresh avocado, sour cream, pico de gallo, lime, cilantro, and cotija cheese, this recipe delivers a perfect balance of smoky heat and tangy freshness. Ready in about 45 minutes, it’s a satisfying meal ideal for taco nights or casual dinners.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 2 tablespoons olive oil
  • 1.5 lbs skinless boneless chicken thighs (trim the fat)
  • 1 sweet onion, cut into wedges (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can fire roasted diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 3 tablespoons adobo sauce from can of chipotle peppers (add a diced chipotle pepper if you like it spicier)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt and pepper (add more to taste)
  • 1 bay leaf

To Serve

  • Flour or corn tortillas
  • Avocado slices
  • Sour cream
  • Pico de gallo
  • Lime wedges
  • Fresh cilantro
  • Cotija cheese

Instructions

  1. Brown the Chicken: In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and brown them on both sides for 3-4 minutes until they develop a nice sear. Remove the chicken from the pan and place it on a plate to rest.
  2. Sauté Onion and Garlic: In the same pot, add the cut onion wedges and sauté over medium-high heat for 2-3 minutes until the edges start to brown and the onion softens. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Add Sauce Ingredients and Simmer: Stir in the fire roasted diced tomatoes with their juices, chicken broth, adobo sauce, ground cumin, dried oregano, salt, pepper, and a bay leaf. Bring the mixture to a boil, then return the browned chicken thighs to the pot. Reduce heat to medium-low, cover, and let simmer gently for 20-25 minutes until the chicken is fully cooked (reaches 165℉ internally).
  4. Shred Chicken and Blend Sauce: Remove the chicken from the pot and shred it using two forks. Remove the bay leaf from the sauce and let it cool slightly. Use an immersion blender to puree the sauce until smooth. Return the shredded chicken to the sauce and warm through. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Warm the flour or corn tortillas. Spoon the chicken tinga into the tortillas and top with avocado slices, sour cream, pico de gallo, fresh cilantro, lime wedges, and crumbled cotija cheese. The chicken is saucy, so shake off some excess sauce before filling the tacos for best texture and balance of flavors.

Notes

  • For extra heat, add a diced chipotle pepper along with the adobo sauce.
  • Use boneless, skinless chicken thighs for best moisture and flavor, but chicken breasts can be substituted if preferred.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for longer storage.
  • Toppings like radishes or pickled onions work well to add extra crunch and brightness.
  • If you don’t have an immersion blender, a regular blender or food processor works, but be cautious with hot liquids.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/chicken-tinga-tacos-with-spicy-adobo-tomato-sauce-recipe/