Smoky chipotle shredded chicken in soft tacos
Chicken Tinga Tacos
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
12 tacos
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Shredded chicken simmered in a smoky chipotle-tomato sauce, piled into warm tortillas with avocado and pickled onions. A beloved Mexican classic.
Cuisine: Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Gluten-Free, Dairy-Free
Quick Summary
40 min total time|4 servings|Easy difficulty
Shredded chicken simmered in a smoky chipotle-tomato sauce, piled into warm tortillas with avocado and pickled onions. A beloved Mexican classic.
MexicanGluten-FreeDairy-Free
Sarah Chen
(Updated )
Tinga is one of Mexico's great stewed meat preparations, and the chicken version is arguably the most versatile. The sauce is built on a base of tomatoes and chipotles in adobo, which brings a smoky heat and deep complexity that is impossible to resist.
Once the chicken is simmered and shredded in this sauce, the possibilities are endless: tacos, tostadas, burritos, quesadillas, over rice, or straight out of the pot with a fork. It is also a meal-prep champion, freezing beautifully and tasting even better the next day as the flavors continue to develop.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 can (14 oz) crushed tomatoes
- 2-3 chipotle peppers in adobo, minced (plus 2 tbsp adobo sauce)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 12 small corn tortillas
- Avocado, pickled red onions, and cilantro for serving
Instructions
- 1
Heat 2 tbsp oil in a Dutch oven or large pot over medium heat. Sauté sliced onion for 5-6 minutes until softened and lightly golden.
- 2
Add garlic, cumin, and oregano. Cook for 1 minute until fragrant.
- 3
Add crushed tomatoes, chipotles with adobo sauce, and 1/2 cup water. Bring to a simmer.
- 4
Nestle chicken thighs into the sauce. Cover and simmer for 20 minutes until chicken shreds easily.
- 5
Remove chicken, shred with two forks, and return to the sauce. Stir and cook uncovered for 5 more minutes to thicken.
- 6
Warm tortillas and fill with chicken tinga. Top with sliced avocado, pickled red onions, fresh cilantro, and a squeeze of lime.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Chipotles in adobo1 tbsp smoked paprika + 1 tsp cayenne
Approximates the smokiness and heat, though you miss the depth of the adobo.
Corn tortillasFlour tortillas or tostadas
Flour tortillas are less traditional but hold more filling. Tostadas are a classic alternative.
Chicken thighsChicken breast
Breast works but thighs shred more tenderly and stay juicier in the sauce.
Tips & Storage
Pro Tips
Start with 2 chipotle peppers and add more if you want more heat. They are spicy, so taste as you go.
Pickled red onions take tinga tacos to another level — quickly pickle sliced onion in lime juice and salt while the chicken cooks.
This recipe scales up beautifully for parties or big batch meal prep.
Leftover tinga makes incredible tostadas — spread on a crispy tortilla with refried beans.
Storage
Refrigerate for up to 5 days or freeze for up to 3 months. One of the best freezer-friendly proteins.
Reheating
Reheat in a saucepan over medium heat with a splash of water if the sauce has thickened.
Nutrition Facts
Per serving (3 tacos) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates26g
Fat10g
Fiber4g
Sugar6g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find chipotles in adobo?
- They are canned and found in the Mexican/Latin aisle of any major grocery store. A small can goes a long way.
- How spicy is this?
- Moderately spicy with 2 chipotles. For mild, use just 1 chipotle and 1 tbsp of the adobo sauce.
- Can I use a slow cooker?
- Yes, combine everything in the slow cooker and cook on LOW for 6 hours. Shred and stir before serving.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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