Crispy Chicken Tinga Tacos

Traditionally, Tinga is served on a tostada. Although it is absolutely delicious that way, my children complain that the tostada is too crunchy.

Needless to say, I ditched the tostada and put the chicken tinga in a masa tortilla. Baked it for a crispy texture that still has a crunch, but isn’t too hard for the little ones. Keep reading for this super tasty recipe!

What Goes In Tinga?

Tinga is a flavorful Mexican dish made with simple and fresh ingredients such as

• Protien- Usually chicken, but mushrooms can be used for a vegetarian/vegan version
• Chipotle peppers in adobo
• Tomatoes
• Onions
• Garlic
• Broth
• Oregano is the traditional spice for this dish
• Salt

How Make My Crispy Chicken Tinga Tacos

Prepare The Chicken

Add 8 cups of water, ½ onion, 2 garlic, chicken breast, and 1 Tbsp salt to a pot. Place it over medium-high heat and bring it to a boil. Reduce to medium heat and simmer for 30 minutes or until done.

Remove the chicken from the broth and place it into a bowl. Shred using two forks. Set aside.

How to Make Tinga Sauce

Take a medium skillet and place it over medium-low heat. Add oil and ¼ onion ( chopped ). Cook until translucent, then add the tomato and cook for 1 minute. Then add 3 garlic cloves, 3 chipotle peppers, and ½ tsp of oregano. Stir and cook for 1 minute.

Remove from the heat and add ½ cup of chicken broth. Use the broth from the cooked chicken breast, or store-bought if you prefer.

Pour the sauce mixture into a blender and puree until smooth.

Place a skillet over medium heat and add 1 Tbsp oil. Add ¼ onion ( sliced ). Cook for 1 minute, stirring continuously. Pour in the sauce and bring it to a simmer. If it is too dry, add ¼ cup of broth. Add the shredded chicken.

Stir well and check for salt. Remove from the heat to cool.

To Assemble

Pre-heat oven to 400º

To warm the tortillas, add 1 Tbsp to a hot griddle and heat up the tortilla for a few seconds. Flip over and cook a few seconds more. Transfer to a baking sheet with the oil side down. Repeat with remaining tortillas.

Distribute chicken tinga among the tortillas, folding over to make tacos.

Bake for 12-15 minutes. Once done, transfer tacos to a cooling rack.

Serve with sour cream, shredded lettuce, and cilantro. ( optional )

Enjoy!

Recipe Tips

I love making things easier and convenient for myself. One thing that I do is make the chicken tinga a day or two in advance, then all I have to do is assemble the tacos and bake them.

The type of tortilla you use makes a HUGE difference. I have access to masa tortillas ( which is the best option ), but if they are not available in your area, you can use corn or flour tortillas. Adjust baking time for flour tortillas, start checking them at 5 minutes.

This recipe has a heat level of medium. You can adjust the heat level by adding or subtracting chipotle peppers.

Add this fun taco recipe to your menu and share your thoughts with me in the comments below.

Till the next one.

Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!

Crispy Chicken Tinga Tacos

Maria Felipa

Flavorful chicken tinga is wrapped in a masa tortilla and baked in the oven for a deliciously crispy texture. Served with sour cream and shredded lettuce.

Print Recipe Pin Recipe

Cook Time 1 hr 25 mins

Course Main Course

Cuisine Mexican

Servings 12 Tacos

Ingredients

  

• 2 lb chicken breast
• 8 cups water
• ½ large onion
• 1 Tbsp salt
• 12 masa tortillas may use corn or flour*

Tinga Sauce

• ½ large onion
• 1 large tomato
• 3 chipotle peppers in adobo sauce
• 3 garlic cloves
• ½ tsp Mexican oregano
• salt to taste

Optional Toppings

• shredded lettuce
• sour cream

Instructions

 

Chicken

• Add 8 cups of water, ½ onion, 2 garlic, chicken breast, and 1 Tbsp salt to a pot. Place it over medium-high heat and bring it to a boil. Reduce to medium heat and simmer for 30 minutes or until done.
• Remove the chicken from the broth and place it into a bowl. Shred using two forks. Set aside.

Tinga Sauce

• Take a medium skillet and place it over medium-low heat. Add oil and ¼ onion ( chopped ). Cook until translucent, then add the tomato and cook for 1 minute. Then add 3 garlic cloves, 3 chipotle peppers, and ½ tsp of oregano. Stir and cook for 1 minute.
• Remove from the heat and add ½ cup of chicken broth. Use the broth from the cooked chicken breast, or store-baught if you prefer.
• Pour the sauce mixture into a blender and puree until smooth.
• Place a skillet over medium heat and add 1 Tbsp oil. Add ¼ onion ( sliced ). Cook for 1 minute, stirring continuously. Pour in the sauce and bring it to a simmer. If it is too dry, add ¼ cup of broth. Add the shredded chicken.
• Stir well and check for salt. Remove from the heat to cool.

Assembly

• Pre-heat oven to 400º
• To warm the tortillas, add 1 Tbsp to a hot griddle and heat up the tortilla for a few seconds. Flip over and cook a few seconds more. Transfer to a baking sheet with the oil side down. Repeat with remaining tortillas.
• Distribute chicken tinga among the tortillas, folding over to make tacos.
• Bake for 12-15 minutes. Once done, transfer tacos to a cooling rack.
• Serve with sour cream, shredded lettuce, and cilantro. ( optional )
• Enjoy!

Notes

*If you use flour, you may need to adjust the baking time. Start checking at 5 mintutes.

Keyword Chicken Tinga, Mexican Tinga, Tinga, Tinga Recipe, Tinga Tacos