Authentic Mexican Cooking · Recipe
Chicken Tinga Tacos Recipe (Smoky Chipotle Shredded Chicken)
Authentic Mexican CookingChicken tinga tacos are proof that a can of chipotles in adobo can carry an entire dish. This authentic Mexican recipe simmers shredded chicken in a smoky tomato sauce, then piles it onto warm corn tortillas — big flavor for very little effort, and one of the easiest ways into real Mexican home cooking if you're just getting started.
Tinga de pollo is a weeknight staple across Mexico for good reason: the sauce comes together while the chicken poaches, and the whole dish keeps well in the fridge for days, tasting better as the flavors settle. Top it with whatever you have — diced onion, cilantro, a squeeze of lime, sliced avocado — and it works as tacos, tostadas, or straight over rice.
Why you'll love this recipe
- One sauce, made almost entirely from pantry and canned ingredients.
- A rotisserie chicken shortcut cuts the active time in half.
- Keeps (and improves) in the fridge for up to four days.
- Endlessly adaptable — tacos, tostadas, burrito bowls, or nachos.
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 white onion, sliced
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 2-3 chipotle peppers in adobo, minced
- 1 tsp dried oregano
- 8 corn tortillas, warmed
Step-by-step
- Simmer the chicken in the chicken broth in a covered pot over medium-low heat, 20–25 minutes, until cooked through and shreds easily.
- Remove the chicken and shred it with two forks, keeping the poaching broth in the pot.
- In a separate skillet, sauté the onion until soft, about 5 minutes, then add the garlic and cook 1 minute more.
- Stir in the crushed tomatoes, chipotles in adobo, and oregano. Simmer 10 minutes, then blend or mash until mostly smooth.
- Add the shredded chicken to the sauce with a splash of the reserved broth, and simmer 10 more minutes. Pile onto warm tortillas to serve.
Substitutions & swaps
No specialty ingredient should be the reason this recipe doesn't make it to your table. Here's how to adapt it with what you have:
Easy Authentic Mexican Food, Anywhere
Loved this recipe? It's one of 10 in Easy Authentic Mexican Food, Anywhere — every recipe comes with a tested Kantan Swap for any ingredient you can't find nearby.
Get the cookbook →Frequently asked questions
What is chicken tinga made of?
Shredded chicken simmered in a smoky sauce of tomatoes, onion, garlic, and chipotle peppers in adobo — the chipotles are what give tinga its signature smoky heat.
Is chicken tinga very spicy?
It’s moderately spicy with 2-3 chipotles, but easy to adjust — use just one pepper (without extra adobo sauce) for a milder version, or add more for extra heat.
Can I use a rotisserie chicken for tinga?
Yes — shredding a store-bought rotisserie chicken and folding it into the sauce is a common shortcut that skips the poaching step entirely.
What do you serve with chicken tinga tacos?
Diced white onion, chopped cilantro, lime wedges, and sliced avocado are the classic toppings. It also works well over rice or on tostadas.
How long does chicken tinga keep in the fridge?
About four days in an airtight container — many people think it tastes even better on day two, once the flavors have settled.