Chicken Tinga Tacos

Updated: May 14


We were all in the mood for taco night, so I wanted to create a new one for us to try. I knew chicken would be the base, and I wanted the filling layered with flavor. I decided on Chicken Tinga Tacos, and I'm so glad that I did. I made a sauce layered with flavors like sauteed onions, garlic, chipotle, smoked paprika, and other seasonings. I pureed it and then tossed in cooked and shredded dark meat chicken. I simmered the two together, and the result was deliciously flavored and with a little spice. I was hoping for some leftovers, but these tacos were so good that they disappeared quickly.


Ingredients for Chicken Tinga Tacos:


3 pounds boneless chicken thighs

1 cinnamon stick

1 bay leaf

1/2 teaspoon black peppercorns

3 cups of water

2 tablespoons grapeseed oil

1 large white onion, halved and sliced

5 cloves garlic, sliced

2 1/2 teaspoons ground cumin

1 teaspoon ground coriander

14 - ounce can tomato sauce

2 tablespoons chopped canned chipotle

1 tablespoon of sauce from canned chipotle

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon cinnamon


Serve with corn tortillas, chopped red onion, limes, and feta cheese or Mexican cheese.


Time-Saving Tips: Prepare the filling up to two hours before serving and gently reheat.


Let's see what we need.


We're ready to cook.


Place chicken in a pot along with the bay leaf, peppercorns, cinnamon stick, and water. Bring to a simmer and cover. When done, transfer the chicken to a plate and reserve the cooking liquid. Shred using two forks; set aside.

Add the oil and sliced onions to a pan; season with salt and pepper. Saute two minutes and then add the cumin, coriander, oregano, cinnamon, and smoked paprika. Cook 2 more minutes and then add the sauce, chipotle pepper, chipotle sauce, and a cup of the reserved cooking liquid. I used one of the empty small sauce cans to measure out the broth. Cook for 5-10 minutes until onions are soft.


Transfer the onion mixture to a blender and puree. Return to the pan.


Transfer the chicken to the sauce and add 1/2 cup of the reserved cooking liquid. Stir until the chicken is coated with the sauce and cook until the mixture thickens. Taste and season if needed.


It's ready! Chicken Tinga Tacos are delicious. They are so full of flavor that they're delicious right out of the pan.


Enjoy!


Chicken Tinga Tacos:

  • 3 pounds boneless chicken thighs

  • 1 cinnamon stick

  • 1 bay leaf

  • 1/2 teaspoon black peppercorns

  • 3 cups of water

  • 2 tablespoons grapeseed oil

  • 1 large white onion, halved and sliced

  • 5 cloves garlic, sliced

  • 2 1/2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 14 - ounce can tomato sauce

  • 2 tablespoons chopped canned chipotle

  • 1 tablespoon of sauce from canned chipotle

  • 1 teaspoon dried oregano

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cinnamon

  • Serve with corn tortillas, chopped red onion, limes, and feta cheese or Mexican cheese.

  • Place chicken in a pot along with the bay leaf, peppercorns, cinnamon stick, and water. Bring to a simmer and cover. When done, transfer the chicken to a plate and reserve the cooking liquid. Shred using two forks; set aside. Add the oil and sliced onions to a pan; season with salt and pepper. Saute two minutes and then add the cumin, coriander, oregano, cinnamon, and smoked paprika. Cook 2 more minutes and then add the sauce, chipotle pepper, chipotle sauce, and a cup of the reserved cooking liquid. I used one of the empty small sauce cans to measure out the broth. Cook for 5-10 minutes until onions are soft.

  • Transfer the onion mixture to a blender and puree. Return to the pan.

  • Transfer the chicken to the sauce and add 1/2 cup of the reserved cooking liquid. Stir until the chicken is coated with the sauce and cook until the mixture thickens. Taste and season if needed.

  • Time-Saving Tips: Prepare the filling up to two hours before serving and gently reheat.

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