Last Updated on February 16, 2025
Savor the bold flavors of Traditional Chicken Tinga Tacos! Tender shredded chicken is simmered in a smoky, chipotle-infused tomato sauce, then served on warm tortillas with crisp lettuce and a dollop of creamy Mexican crema. Simple, authentic, and packed with irresistible flavor, perfect for taco night!
Traditional Chicken Tinga Tacos
These Traditional Chicken Tinga Tacos are a bold and flavorful delight! Tender shredded chicken is simmered in a smoky chipotle-tomato sauce, then tucked into warm tortillas and topped with crisp lettuce and creamy Mexican crema. Simple, authentic, and packed with irresistible flavor—perfect for taco night!
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Servings: 4
Ingredients
- 1 lb ButcherBox chicken breast, whole
- 1 quart of water or chicken broth
- 1 1/2 medium onions
- 4 small cloves of garlic peeled
- 1 medium carrot peeled
- 2 bay leaves
- 3 Roma tomatoes or 2 medium vine-ripened tomatoes
- 1 3 oz can of Chipotle in adobo sauce (or the smallest you can find)
- 1/2 tbsp salt
- A pinch of truffle salt
Toppings
- 1 spoon of Mexican cream or crème fraîche
- 1/4 Iceberg lettuce (or a lettuce of your choice)
- Corn tortillas/Flour tortillas
Instructions
Preparation
- In a saucepan, add chicken breasts, half an onion, four garlic cloves, 2 bay leaves, and liquid (water or broth).
- Bring to a boil, then lower the heat and simmer until the chicken is fully cooked, about 15-20 minutes.
- Peel and grate the carrot into a bowl. Cut the whole onion in half, slice thinly, and place in a small bowl.
- Slice the lettuce thinly and set aside in a small bowl.
How to Cook
- Once the chicken is cooked, remove it from the pot and set it aside in a bowl to cool for 5-8 minutes.
- While the chicken cools, cut the tomatoes into quarters, remove the onion from the broth, and cut off the root.
- In a blender, combine the cut tomatoes, onion, four garlic cloves, chipotle in adobo, and 1/3 cup of the chicken broth. Blend until smooth.
- Strain the sauce through a fine mesh sieve and set it aside.
- Heat a deep sauté pan over medium heat and add about 1 tbsp olive oil.
- Add sliced onions and cook until translucent. Add grated carrots and cook until softened.
- Pour in the strained sauce, stirring occasionally. Cook everything together for about 10 minutes, adding a pinch of truffle salt.
- Shred the cooled chicken and mix it into the sauce. Continue to cook for 5 more minutes, allowing the flavors to meld.
- Heat up the tortillas on a skillet or comal. Place the chicken tinga onto the tortillas.
- Top with Mexican cream or crème fraîche and shredded lettuce. Serve immediately and enjoy!
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Chef Travis is a skilled chef and recipe developer with a passion for high-quality ingredients and bold flavors. With a background in professional kitchens, he creates approachable yet elevated dishes that inspire home cooks to experiment with new techniques and enjoy the art of cooking.
