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This fiery chicken tinga taco recipe transforms ordinary weeknight dinners into a vibrant Mexican-inspired feast. The crispy corn tortillas cradle tender shredded chicken simmered in a smoky chipotle sauce, creating that perfect balance of spicy, savory flavors that makes tinga so beloved. Paired with a cooling avocado-jalapeño crema, these tacos deliver restaurant-quality taste with simple home cooking methods.
I first made these tacos during a casual dinner with friends who claimed they made the "best" homemade tacos. The moment everyone took their first bite of these crispy tinga creations, the room fell silent before erupting in demands for the recipe. Now they're requested at every gathering.
Ingredients
- Shredded chicken creates the perfect base for absorbing all the flavorful sauce
- Fire roasted diced tomatoes provide depth and slight smokiness that regular tomatoes cannot match
- Chipotle peppers add authentic Mexican flavor and adjustable heat
- Corn tortillas offer more traditional flavor than flour and crisp up beautifully in the oven
- Shredded cheddar cheese acts as both flavor enhancer and the "glue" that keeps your tacos together
- Avocados create the creamy base for the cooling crema that balances the spicy chicken
- Lime juice brightens the crema and prevents the avocados from browning
- Fresh cilantro adds that distinctive herbal note that makes Mexican cuisine so vibrant
Step-by-Step Instructions
- Prepare the Crema
- Combine avocados, sour cream, jalapeño, garlic, cilantro, lime juice and garlic salt in a food processor. Blend until completely smooth with no chunks remaining. The texture should be thick but pourable. Refrigerate while preparing the chicken to allow flavors to meld and the mixture to thicken slightly.
- Create the Tinga Sauce
- Sauté onions and garlic in olive oil until translucent but not browned. Add tomatoes, chipotle sauce, chipotle pepper and broth, allowing everything to simmer until slightly reduced and flavors intensify. Transfer to a blender and blend until velvety smooth. This creates the signature tinga sauce that will coat every piece of chicken.
- Infuse the Chicken
- Return sauce to pan and add shredded chicken along with oregano, cumin and salt. Stir thoroughly to ensure every piece of chicken is coated with the vibrant sauce. Allow it to simmer gently until chicken is heated through and has absorbed the flavors. The chicken should be moist but not swimming in excess sauce.
- Prepare the Tortillas
- Line baking sheet with parchment and arrange tortillas in a single layer. Lightly spray one side with cooking oil and flip over. Bake briefly just until pliable. This short prebake ensures the tortillas won't crack when folded but still allows them to crisp up beautifully in the final bake.
- Assemble and Bake
- Layer cheese first on one half of each tortilla, followed by chicken tinga, then more cheese on top. Fold tortillas over and press gently. Return to oven and bake until the tortillas become golden and crispy while the cheese melts inside. The double layer of cheese ensures your filling stays put when biting into these crispy delights.
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My absolute favorite part of this recipe is the chipotle peppers. I keep a small jar of pureed chipotles in my refrigerator at all times after learning this trick from my Mexican neighbor. She taught me that the adobo sauce is just as important as the peppers themselves for authentic flavor.
Heat Level Control
Understanding how to control the spice level makes this recipe accessible for everyone. For a mild version, use only the chipotle sauce without the actual pepper. For medium heat, use one deseeded pepper as the recipe suggests. For those who enjoy intense heat, include the seeds or add an additional pepper. Remember that the avocado crema helps balance the heat, so even spicier versions remain enjoyable rather than overwhelming.
Make-Ahead Options
The chicken tinga filling improves with time as flavors meld, making it perfect for meal prep. Prepare the chicken and crema up to three days in advance and store separately in airtight containers. When ready to serve, simply reheat the chicken mixture gently on the stovetop with a splash of broth if needed to maintain moisture. The assembly and final baking take just 20 minutes, allowing for a quick weeknight dinner from your prepared components.
Serving Suggestions
Create a festive taco bar by setting out the crispy chicken tinga tacos alongside bowls of traditional toppings. Pickled red onions add bright acidity and crunch, shredded lettuce provides freshness, and additional lime wedges bring zesty brightness. Serve with Mexican rice and refried beans for a complete feast. For drinks, offer ice-cold Mexican beer with lime or a batch of virgin strawberry margaritas for a family-friendly option.
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Commonly Asked Questions
- → What is chicken tinga?
Chicken tinga is a traditional Mexican dish featuring shredded chicken simmered in a sauce made from tomatoes, chipotle peppers in adobo, and various seasonings. The result is tender chicken with a smoky, slightly spicy flavor profile that works perfectly in tacos, tostadas, and other Mexican dishes.
- → Can I make these tacos ahead of time?
You can prepare the chicken tinga filling and avocado-jalapeño crema up to 2 days ahead and store in the refrigerator. When ready to serve, simply assemble and bake the tacos as directed. For best results, the final baking step should be done just before serving to ensure maximum crispiness.
- → How spicy are these tacos?
The spice level is moderate with one deseeded chipotle pepper. For milder tacos, use less chipotle sauce or omit the chopped pepper entirely. For extra heat, include the seeds from the chipotle pepper as noted in the recipe. You can also adjust the jalapeño in the crema to control the overall spiciness.
- → What can I use instead of corn tortillas?
While corn tortillas provide the authentic flavor and texture for these tacos, you can substitute flour tortillas if preferred. Street taco-sized flour tortillas work particularly well. For a low-carb option, consider using lettuce wraps for the filling and serving the crispy cheese element on the side.
- → What's the best way to shred chicken for this recipe?
For convenience, you can use rotisserie chicken or leftover cooked chicken breast. To make your own, simmer boneless chicken breasts or thighs in water or broth until cooked through (about 15-20 minutes), then use two forks to pull the meat apart. For the easiest shredding, use chicken that's still warm.
- → How can I store and reheat leftovers?
Store leftover assembled tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until heated through and crispy again. The avocado crema can be stored separately with plastic wrap pressed directly onto the surface to prevent browning.