Chicken Tinga Tacos

Ingredients:

• Chicken Tinga

  • 2 cups cooked shredded chicken (rotisserie works beautifully)
  • 2 tbsp vegetable oil
  • 1/2 white onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)
  • 2–3 La Costeña Chipotle Peppers in Adobo, chopped
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • Salt & black pepper, to taste

  For Serving

  • 8–10 corn tortillas
  • 1/2 cup crema (Mexican-style cream)
  • 1/2 cup crumbled queso fresco
  • 1 avocado, sliced
  • Shredded lettuce or cabbage
  • Lime wedges

• Directions

  Chicken Tinga
  
  

  Step 1: Build the Flavor Base

  Heat vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until soft and slightly golden, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

  Step 2: Create the Chipotle Sauce

  Add the chopped tomatoes and cook until they begin to break down and release their juices. Stir in the La Costeña chipotles en adobo, letting their smoky aroma bloom into the sauce. Pour in the chicken broth and sprinkle in oregano, salt, and pepper.

  Step 3: Simmer the Tinga

  Add the shredded chicken to the skillet, tossing it gently to coat in the sauce. Reduce heat and let everything simmer for 10–12 minutes, until the mixture thickens and the flavors meld into a rich, smoky tinga.

  Step 4: Warm the Tortillas

  Heat your tortillas on a comal or dry skillet until soft and pliable. This step brings out their toasty corn flavor and prevents cracking.

  Step 5: Assemble the Tacos

  Spoon a generous portion of tinga de pollo onto each tortilla. Top with crema, queso fresco, avocado slices, and a handful of shredded lettuce.

  Step 6: Serve & Enjoy

  Finish with a squeeze of fresh lime juice and serve immediately. Each bite should be smoky, creamy, bright, and deeply satisfying.

• Notes

  Nutritional Information (Per Serving)

  • Calories: ~420 kcal
  • Protein: 28 g
  • Fat: 18 g
  • Carbs: 38 g
  • Fiber: 5 g
  • Sodium: 650 mg

  Additional Notes
  
  

  Pro Tip

  For an even deeper flavor, blend the tomatoes with the La Costeña chipotles en adobo before adding them to the pan—this creates a silky, restaurant-style tinga sauce that clings beautifully to the chicken.

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  A Taste of Puebla at Home

  Tinga de pollo is more than just a filling—it’s a story of resourceful cooking and bold Mexican flavors. Whether you’re making these tacos for a weeknight dinner or a festive gathering, they invite everyone to slow down, savor, and connect over something delicious.
  
  For more authentic Mexican recipes and creative ways to cook with La Costeña ingredients, explore more at mexicorico.com—your kitchen deserves it.