From the Cook
1/2
Chicken Tinga Tacos
Instructions
1
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Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container. Blend until smooth. Set aside.
2
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Heat oil in a large sauté pan over medium-low heat. Add remaining onion strips, reduce heat to low, and sauté until translucent, about 3 minutes.
3
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Strain the tomato mixture from the blender into the sautéed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid. Add shredded chicken; stir, cover, and simmer for 15 minutes.
4
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Top tortillas with chicken tinga. Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.
My Calorie Intake
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Tips & Tricks (5)
- Chipotle Depth Hack 🌶️Toast whole chipotle chiles in a dry skillet for 30-60 seconds before blending to intensify their smoky flavor and release deeper aromatics.
- Shredding Technique 🍴Use two forks to shred warm chicken, pulling in opposite directions for consistent, tender strands that perfectly absorb the tinga sauce.
- Sauce Balancing Trick 🥄If the tinga sauce is too spicy, add a pinch of sugar or a splash of cream to mellow the heat while maintaining complexity.
- Tortilla Warming Pro 🔥Warm corn tortillas directly on a gas flame or cast-iron skillet for 15-20 seconds per side to enhance their flavor and prevent cracking.
- Authentic Cheese Finish 🧀Crumble Cotija cheese at the last moment to maintain its crumbly texture and prevent clumping on the hot tinga chicken.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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