Chicken Tinga Tacos

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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1 tablespoon canola oil

1 small yellow onion, chopped 

2 chipotles in adobo, finely chopped 

2 garlic cloves, minced 

1 tablespoon ground cumin 

1 teaspoon kosher salt 

1/2 teaspoon cayenne pepper 

One 10-ounce can diced tomatoes and green chiles 

1 cup chicken stock 

1 rotisserie chicken, shredded 

Charred corn tortillas, for serving 


Cotija cheese

Fresh cilantro leaves

Pickled Shallots and Red Onions (recipe follows)


Pickled Shallots and Red Onions:

1/2 cup distilled white vinegar

2 tablespoons sugar 

Kosher salt 

1 small red onion, thinly sliced 

1 shallot, thinly sliced 


  1. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.

Pickled Shallots and Red Onions:

Yield: 4 servings
  1. Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
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