Chicken Tinga Tacos (Tinga de Pollo) start with tender shredded chicken, smothered in a flavorful and smoky roasted-tomato and chipotle sauce. This easy Chicken Tinga recipe is the perfect addition to any meal, from busy weeknight dinners to fabulous holiday meals!
This post has been sponsored by NESTLÉ® MAGGI® sponsor. All thoughts and opinions are my own.
These shredded Chicken Tinga Tacos deliver on authentic flavor thanks to NESTLÉ® MAGGI® Granulated Chicken Bouillon, definitely one of my favorite pantry ingredients.
Chicken Tinga Tacos
I used to stress about the busy holiday season, but entertaining for the holidays can be a breeze if you plan ahead. A tasty meal and a quick trip to Walmart is all you need!
I love Mexican food, and chicken tacos are one of my favorite Mexican dishes. These Chicken Tinga Tacos are easy to make, budget-friendly and always a crowd pleaser.
Of course, nothing says dinner party like a taco bar. I love setting up taco bars for weeknight meals. During the holidays, a taco bar makes entertaining easy and turns a simple meal into a fun experience your family and friends will cherish for years to come.
What Is Chicken Tinga
Chicken Tinga (Tinga de Pollo) is a flavorful dish from Puebla, Mexico. Tinga is made with shredded chicken cooked in a slightly spicy and smoky blended sauce.
Chicken Tinga Ingredients
My grandma was a fabulous cook. She always had MAGGI® granulated chicken bouillon in her pantry. It was her secret ingredient in the kitchen and it’s definitely one of mine.
- Oil: I use olive oil
- Onions and Garlic: I like to use fresh garlic but garlic paste also works well.
- Chipotle Peppers: Canned chipotle peppers in adobo sauce.
- Seasonings: Dried oregano, ground cumin, chicken bouillon and ground cloves
- Fire-Roasted Tomatoes: Crushed or diced.
- Honey: I prefer local honey but any type of honey works.
- Chicken Broth: Homemade or store bought.
- Chicken: Shredded chicken breast, thighs or rotisserie chicken can be used.
- Tortillas: Corn tortillas are my favorite when serving tacos, but flour tortillas are also delicious.
- Optional Toppings: Cotija cheese or Queso Fresco, avocado, diced onions, chopped cilantro, salsa, lime wedges.
How To Make Chicken Tinga
For detailed instructions take a look at the recipe card below.
- First, saute the onions until they become translucent. Stir in the garlic and saute for about a minute.
- Stir in the chipotles, adobo sauce and spices and cook for about a minute.
- Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook for about 6-7 minutes.
- Remove from the heat and place the sauce ingredients in a blender. Blend until smooth.
- Return the sauce to the skillet and stir in the chicken. Toss well so the chicken is coated with the sauce.
- Return the skillet to the stove and cook the chicken mixture over low heat for about 3-4 minutes or until the chicken is warm and the flavors have melded.
Is Chicken Tinga Spicy Hot?
This Tinga recipe is made with chipotle peppers, however the heat can be scaled up or down depending on how many chipotles and adobo sauce you use. If you are sensitive to spicy foods, you can start with 1 chipotle pepper and 2 teaspoons of adobo sauce and go from there
Why Should I Use Maggi Granulated Chicken Bouillon In This Recipe?
MAGGI® Granulated Chicken Bouillon takes your food to the next level of deliciousness. This affordable product adds flavor to your recipes while maintaining that wonderful home taste.
How To Serve Chicken Tinga
My favorite way to eat this Tinga chicken recipe is by putting it in a warmed charred corn tortilla and making the best Mexican chicken tacos. More about setting a taco bar later.
Shredded chicken Tinga also makes the best tostadas. Simply top a tostada shell with some spicy chicken Tinga, avocados, onions and sour cream and enjoy!
Chicken Tinga is a tasty topping for salads and cheesy nachos. You can also make burritos, low-carb burrito bowls and it’s a delicious filling for quesadillas.
How To Set Up A Taco Bar
The easiest way to feed a crowd on a budget is to set up a taco bar. Let your family and guests select their favorite fixings and create their own masterpiece.
Here are some ideas to set the perfect Chicken Tinga taco bar:
- Soft and Crunchy Tortillas
- Mexican Beans
- Mexican Street Corn Salad
- Pico de Gallo
- Chopped or Pickled Onions
- Pickled Jalapeños
- Sliced Avocados or Guacamole
- Crumbled Cheese or Shredded Cheese
- Sour Cream or Mexican Crema
- Soft and Crunchy Tortillas
- Mexican Beans
- Mexican Street Corn Salad
- Pico de Gallo
- Chopped or Pickled Onions
- Pickled Jalapenos
- Sliced Avocados or Guacamole
- Crumbled Cheese or Shredded Cheese
- Sour Cream or Mexican Crema
Can I Make Chicken Tinga Ahead Of Time
Yes! After the Tinga Chicken is completely cool, you can store it in an airtight container in the refrigerator for up to 3 days.
Best Tinga Tacos Recipe Tips
- When blending hot ingredients like the Tinga sauce, make sure you hold the blender lid down with a kitchen towel to prevent the steam from popping the lid off.
- You can use rotisserie chicken, poached chicken, roast chicken or chicken cooked in the pressure cooker to make this tasty recipe.
Chicken Tinga Tacos
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 4 garlic cloves, minced
- 2-4 chipotle peppers in adobo sauce with about 1 tablespoon of adobo.
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground clove
- 1 28- ounce can fire-roasted tomatoes, crushed or diced
- 2 teaspoons honey
- 3/4 cup chicken stock
- 1 teaspoon chicken bouillon
- 6 cups shredded cooked chicken, about 2 pounds (you can use rotisserie chicken)
- Corn Tortillas
Toppings for Serving:
- Cotija cheese or Queso Fresco cheese, crumbled
- Avocado
- Diced Onions
- Chopped Cilantro
- Lime wedges
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally for about 4 minutes or until they become translucent. Stir in the garlic and cook for about a minute.
- Stir in the chipotles, adobo sauce, oregano, ground cumin and clove and cook for about a minute.
- Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook over medium low heat for about 6-7 minutes.
- Remove from the heat and place the sauce in a blender. Blend until the sauce becomes smooth.
- Return the sauce to the skillet and stir in the chicken. Toss well so the chicken is coated with the sauce. If the mixture is a bit dry, add additional broth.
- Return the skillet to the stove and cook the chicken mixture over low heat for about 3-4 minutes or until the chicken is warm and the flavors have melded.
- Serve over corn tortillas topped with your favorite toppings.
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