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Chicken Tinga Tacos

Chicken Tinga Tacos

Chicken Tinga Tacos are made of stewed chicken cooked low and slow in a chile tomato sauce. Make the chicken in the slow cooker or instant pot and top with your favorite toppings for an easy, yet delicious dinner!

Course dinner, Main Course, Main Dish, Mains
Cuisine Mexican
Keyword Chicken Tinga, tacos
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people
Calories 465 kcal
Author India

Ingredients

Chicken Tinga

  • 1 10.75 ounce can tomato puree
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 2 chipotle peppers in adobo sauce reserve the leftover chipotle peppers for another use
  • 1 tablespoon adobo sauce from the chipotle peppers
  • 2 tablespoons white wine vinegar
  • 1 white onion quartered
  • 5 garlic cloves peeled and smashed
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 2 bay leaves

Toppings

  • 8 corn tortillas
  • 1/2 cup crumbled goat cheese
  • 2 limes quartered
  • 1/2 cup cilantro chopped
  • 1 red onion diced

Instructions

Make the Chicken Tinga (Slow Cooker)

  1. All all ingredients from the Chicken Tinga category except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to slow cooker with chicken and bay leaves. Stir to coat chicken.

  2. Cook on high for 4 - 6 hours or low for 6 - 8 hours.

  3. Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken.

Make the Chicken Tinga (Instant Pot)

  1. All all ingredients from the Chicken Tinga category except chicken and bay leaves to a blender and blend on high until smooth. Add sauce to Instant Pot with chicken and bay leaves. Stir to coat chicken.

  2. Cook on high pressure for 10 minutes until chicken is cooked through. Quick release pressure when Instant Pot is done cooking.

  3. Remove chicken to a large bowl and shred with two forks. Once shredded, return to sauce and toss to coat chicken.

Assemble the Tacos and Serve

  1. Warm the tortillas either in the microwave by covering a stack with a damp paper towel and warming up for about 30 seconds until warm. Alternatively, you can warm them in a skillet on the stove.

  2. Stuff each tortilla with a helping of the Chicken Tinga. Squeeze lime over the tacos and sprinkle red onion, goat cheese, and cilantro over the tacos. Add any additional toppings if desired.

Recipe Notes

Store it in the Fridge

Store the toppings and tortillas separate from the Chicken Tinga in the fridge for up to 5 days. 

Store it in the Freezer

The Chicken Tinga will keep in the freezer for up to 3 months. 

Make it Whole30

For the Chicken Tinga, omit the cornstarch and use compliant chipotle paste instead of canned chipotle peppers in adobo sauce or adobo sauce. Use butter lettuce leaves instead of tortillas and only compliant toppings. 

Make it Gluten Free

Recipe is gluten free as written.