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    Home » Most Recent

    Chicken Tinga Tacos (Are Everywhere)

    May 20, 2016 By Patrick 10 Comments

    679 shares
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    "Tinga" denotes torn or shredded meat in Spanish, but to Western ears Teeengaaaa rolls off the tongue like an exotic dish you can pay good money for, but make at home?!  Never!

    Taquerias north of the border have responded by making Tinga Tacos the star attraction, but the long trip up from Mexico has left these popular tacos struggling to reclaim their identity, and not tasting nearly as Tingalicious as they could be.

    Luckily it's easy to make your own batch of Teeengaaaa, and doing so will once and for all confirm that they can taste just as good as they sound.

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    Tinga Recipe

    If you've ever come across a Tinga recipe there's a good chance it relied on tomatoes as the base.  While this will produce a sauce that ain't so bad the first few times you have it, I think it whiffs on the true potential of the dish.

    Pairing the tomato with a few of these beauties....

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    ...gives the sauce a sharp tartness that goes missing if you are only using tomatoes as the base.

    Now add the smoky heat of chipotles....

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    .....and you've got a rich, complex sauce that will outperform anything you can get from your local taqueria.

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    This batch was 4 tomatillos, 2 roma tomatoes, 1/2 onion, 2 garlic cloves, and 3 chipotles in adobo -- this gets simmered with a 1/2 cup of stock, 1/8 teaspoon of oregano, a dash of cumin, and then mixed with two shredded chicken breasts.

    Keep some of the adobo sauce on standby as the initial heat of the sauce can sometimes get diluted once you add the chicken.

    I added approximately 2 tablespoons of adobo sauce and a few more pinches of salt to the above pan.

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    Serving with a stack of warm corn tortillas is totally acceptable, but it's worth trying them with the tortillas crisped up if you have the luxury of eating them as you make them.

    Using a comal or skillet, cook for 2-3 minutes on medium-high heat or until brown spots start to appear on the underside.

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    This slightly crispy version lies somewhere between a taco and a tostada and it is delicioso.

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    Normally I'm a big fan of customizing the toppings to your liking, but there is one specific combo that is worth trying at least once in your life, and there's a chance it will be the end boss of Tinga toppings for you.

    Avocado bits, finely chopped raw onion, and crumbled cheese pair with the crisp, Tinga loaded tortilla as if they are all a pack of old buddies.  Cotija and Monterey Jack are good choices for cheese.  Pickled onions would work good too. 

    Not pictured is the squeeze of lime juice that officially sends this combo into the Tingalicious category and will keep people coming back to the most authentic taqueria in town (yours).

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    Buen Provecho.

    (Update:  we just put up a recipe for a fiery, saucy version of this Chicken Tinga.  Details here.)

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!! mexicanplease.com

    Chicken Tinga Tacos (Are Everywhere)

    Using tomatillos in these Chicken Tinga Tacos gives them an authentic flavor that is tough to beat.
    4.67 from 6 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories: 564kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 4 tomatillos
    • 2 roma tomatoes
    • 1/2 onion
    • 2 garlic cloves
    • 3 chipotles in adobo
    • 1/2 cup stock
    • 1/8 teaspoon oregano (use Mexican if you have it)
    • salt
    • dash cumin
    • 2 chicken breasts (or rotisserie chicken)
    • 8-12 corn tortillas
    • 1 avocado
    • finely chopped onion for garnish
    • cheese (Monterey Jack or Cotija)
    • lime wedges

    Instructions

    • If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.
    • Roughly chop 1/2 an onion and peel 2 garlic cloves
    • Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown
    • You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes
    • Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)
    • Pulse blend until combined well
    • Simmer this sauce in a dollop of oil on medium heat.
    • Add 1/2 cup stock, 1/8 teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.
    • Let reduce for 5-10 minutes
    • Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.
    • Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.
    • Garnish with finely chopped avocado bits, cheese, diced onion, and a sprinkle of lime juice.
    • If crisping up the tortillas, add the tinga mixture to a tortilla and cook on a skillet or comal over medium-high heat until brown spots appear on the underside (2-3 minutes).

    Notes

    If you don't have fresh tomatillos, you can use canned tomatillos and get a similar result. Don't worry about roasting the tomatillos if you are using canned as it doesn't have the same effect on tomatillos that have been resting in liquid.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Still hungry?  You can make Tingadillas with your leftover Tinga!

    Leftover tinga? Make Tingadillas! Cheesy Chicken Tinga Quesadillas with Green Sauce | mexicanplease.com

     

    Or here's another option for some Easy Chicken Tacos. 

    Serving easy chicken tacos.

     

    Still hungry?!

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    Reader Interactions

    Comments

    1. Ron

      May 20, 2022 at 5:34 am

      5 stars
      Exceptional! I have one note: You spelled If wrong in “If Crisping up the Tortillas”. In this case "If" is spelled "YOU MUST"! That made these transcend ALL MY senses expectations. Truly the Greatest I've had. Great site!

      Reply
      • Patrick

        May 20, 2022 at 8:53 am

        Ha thanks Ron, I'm with you on that one. Cheers.

        Reply
    2. Erica

      May 26, 2020 at 5:39 am

      5 stars
      These were FABULOUS! Rich depth of flavor and delicious paired with a crispy tortilla, cheese, lettuce and pico de gallo. So delicious!

      Reply
      • Patrick

        May 29, 2020 at 1:10 pm

        Thanks much Erica, I'm so glad you found this recipe! Cheers.

        Reply
    3. gerry

      June 05, 2019 at 12:09 pm

      5 stars
      Absolutely delicious! Love this recipe. So easy and with such great results. I'll definitely be making this again 🙂

      Reply
      • Patrick

        June 05, 2019 at 6:48 pm

        Thanks Gerry, I luv that Tinga flavor too 🙂

        Reply
    4. Keith Clark

      June 18, 2016 at 7:35 pm

      5 stars
      Oh my!! That was muy bueno! I had to use canned tomatillos and Monterey Jack cheese but wow that's a great taste. I triples the recipe for 6 people and ended up using 2/3's of the recommended chipotles in adobo which was just the right heat for my wife. Everyone enjoyed it and loved the taste.
      I also found a new friend in the chipotles in adobo!!
      Thank you!

      Reply
      • Patrick

        June 19, 2016 at 11:02 am

        Hola Keith! Thanks so much for the feedback, glad you guys enjoyed it. I've made it using canned tomatillos as well, getting just as tasty results...maybe I'll mention that in the post so people know that's a viable option.

        P.S. Chipotles in adobo will be one of the most loyal friends you'll ever have 🙂

        Reply
    5. Jeff

      May 21, 2016 at 9:50 am

      That looks so good!

      Reply
      • Patrick

        May 26, 2016 at 10:42 am

        🙂

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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