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Homemade Saucy Chicken Tinga Tacos recipe photo

Saucy Chicken Tinga Tacos

Smoky, saucy shredded chicken tucked into warm corn tortillas for quick, flavorful tacos.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Dutch oven or large high-sided skillet with lid
  • Cutting board and knife
  • Blender or immersion blender
  • Tongs or spatula
  • Two forks
  • Plate

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 pounds boneless skinless chicken thighs (about 6–7)
  • 1 large onion chopped
  • 1 jalapeño seeded and chopped
  • 4 cloves garlic minced
  • 28 oz fire roasted diced tomatoes
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 16-20 corn tortillas warmed
  • cotija cheese crumbled, for serving
  • red onion thinly sliced, pickled or raw, for serving
  • fresh cilantro for serving
  • lime wedges for serving

Instructions
 

  • Season the chicken thighs on both sides with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a Dutch oven or large high-sided skillet over medium-high heat.
  • Add the chicken in a single layer and brown for about 3–5 minutes per side; cook in batches if needed so pieces brown evenly. Transfer browned chicken to a plate and reduce heat to medium.
  • Add the chopped onion, seeded and chopped jalapeño, and minced garlic to the pan and sauté about 5 minutes, until softened.
  • Stir in the fire-roasted diced tomatoes, 2 tablespoons chopped chipotle peppers in adobo, and 1 teaspoon dried oregano; bring to a simmer and cook 8–10 minutes to concentrate the flavors.
  • Carefully transfer the hot sauce to a blender and puree until smooth, or use an immersion blender in the pot; return the sauce to the pan and taste, seasoning with salt and pepper as needed.
  • Add the browned chicken back to the sauce, submerging the pieces as much as possible, partially cover, and simmer over medium-low heat 20 minutes, flipping the chicken once halfway, until cooked through and tender.
  • Remove the chicken to a plate, shred with two forks, then stir the shredded chicken back into the thickened sauce.
  • To serve, spoon the saucy shredded chicken onto warmed corn tortillas and top with crumbled cotija, thinly sliced (or pickled) red onion, fresh cilantro, and a squeeze of lime.

Notes

  • Brown chicken in batches if needed to avoid overcrowding the pan.
  • Be cautious when blending hot liquids; vent lid and blend in batches.
  • Chipotle peppers add heat—adjust amount to taste.
  • Warmed tortillas improve flexibility and flavor.
  • Pickled red onion adds bright acidity but can be substituted with raw.