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Traditional Chicken Tinga Tacos on a plate

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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Protein: chicken breast
Cut: Chicken Breast
Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
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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