These Chicken Tinga Tacos are the real deal and worthy of being called Tingalicious!!!
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4.67 from 6 votes

Chicken Tinga Tacos (Are Everywhere)

Using tomatillos in these Chicken Tinga Tacos gives them an authentic flavor that is tough to beat.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3
Calories: 564kcal
Author: Patrick Calhoun | Mexican Please


  • 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


  • 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).


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.


Calories: 564kcal