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100% would make again

Chicken Tinga Tacos (Tinga De Pollo)

by Scott Loitsch


for 4 servings

  • 2 boneless, skinless chicken breasts
  • 6 cloves garlic, 4 minced, 2 smashed
  • 2 whole cloves
  • 2 tomatoes
  • 5 chipotle peppers in adobo sauce
  • ½ cup (120 mL) chicken stock
  • 2 teaspoons cumin
  • ½ teaspoon nutmeg
  • 2 tablespoons vegetable oil
  • 2 white onions, halved and sliced
  • ¼ lb (115 g) chorizo
  • 1 head iceberg lettuce, shredded
  • kosher salt
  • black pepper, freshly ground
  • 2 avocados, sliced
  • 12 corn tortillas


  1. Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
  2. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
  3. Remove the chicken from the pot, cool slightly, then shred with two forks.
  4. Place a cast-iron skillet over medium-high heat, until smoking.
  5. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
  6. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
  7. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
  8. Add the lettuce and sauté 2-3 additional minutes, until softened.
  9. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
  10. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
  11. Serve on warm corn tortillas with sliced avocado.
  12. Enjoy!




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