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CuisineNorth AmericanMexicanTacos & BurritosChickenHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesCinco de MayoPan FryMeal PrepStove TopCast Iron PanBlenderFusionWeeknightLunchDinnerEasyGluten-FreeDairy-Free

Chicken Tinga Tacos (Tinga De Pollo)

featured in 4 Ways To Cook Pollo

These delicious tacos are filled with shredded chicken that's been slow-cooked in a smoky chipotle sauce, then topped with fresh cilantro, onions, and crumbled cheese.

Scott Loitsch
Tasty Team
91% would make again
Chicken Tinga Tacos (Tinga De Pollo)

Ingredients

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 chicken stock (120 mL)
  • 2 teaspoons cumin
  • ½ teaspoon nutmeg
  • 2 tablespoons vegetable oil
  • 2 white onions, halved and sliced
  • ¼ lb chorizo (115 g)
  • 1 head iceberg lettuce, shredded
  • kosher salt
  • black pepper, freshly ground
  • 2 avocados, sliced
  • 12 corn tortillas

Nutrition Info

  • Calories 661
  • Fat 35g
  • Carbs 51g
  • Fiber 12g
  • Sugar 6g
  • Protein 38g

Estimated values based on one serving size.

Preparation

  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!
  13. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Chicken Tinga Tacos (Tinga De Pollo)