Flavorful Chicken Tinga Tacos Recipe Easy Homemade Smoky Chipotle Sauce
These chicken tinga tacos feature tender shredded chicken simmered in a rich, smoky chipotle sauce, wrapped in warm tortillas for a quick and satisfying meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 tacos (about 4 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts (thighs give more moisture and flavor)
- 2–3 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1 medium white or yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned tomato sauce or crushed tomatoes
- 1/2 cup low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- A handful fresh cilantro, chopped (optional, for garnish)
- 1 fresh lime, cut into wedges (for serving)
- 8–10 small corn or flour tortillas, warmed before serving
Instructions
- Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper. (5 minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant. (6 minutes)
- Stir in the chopped chipotle peppers, tomato sauce, cumin, oregano, and smoked paprika. Cook for 2 minutes to blend flavors. (2 minutes)
- Place the chicken thighs in the skillet, pour in 1/2 cup chicken broth, and bring to a gentle simmer. Cover and cook on low for 20-25 minutes, turning the chicken halfway through. The chicken should reach an internal temperature of 165°F (74°C). (25 minutes)
- Remove the chicken from the skillet and shred using two forks. (5 minutes)
- Use an immersion blender to puree the sauce in the skillet until smooth and thickened. (3 minutes)
- Return the shredded chicken to the skillet, stir to coat well, and cook for 3-5 minutes to warm through and let the flavors meld. (5 minutes)
- Heat tortillas on a dry skillet or directly over a gas flame until pliable and slightly charred. (5 minutes)
- Spoon the chicken tinga onto warm tortillas. Garnish with chopped cilantro and a squeeze of fresh lime. (5 minutes)
Notes
Use chicken thighs for juicier meat. Adjust chipotle peppers to control spice level. Blend sauce until smooth for best texture. If sauce is too thick, add broth or water; if too thin, simmer uncovered longer. Let chicken cool slightly before shredding for cleaner strands. Corn tortillas are gluten-free and traditional; flour tortillas are softer.
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 3.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: chicken tinga, tacos, chipotle sauce, smoky, easy dinner, Mexican recipe, weeknight meal, shredded chicken, homemade sauce