Chicken Tinga Tacos
- 2 teaspoons olive oil
- 2 pounds boneless, skinless chicken thighs
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can whole tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt
- Optional toppings: flour or corn tortillas, cubed avocado, pickled red onions, queso fresco, cilantro, hot sauce
For best results, we recommend using:
- Heat oil in a heavy-bottomed pot (preferably a Dutch oven) over medium-high heat. Sear the chicken for 6 minutes total, 3 minutes per side. Transfer chicken to a holding plate.
- Cook the onions until they are soft and translucent, 2 to 3 minutes. Stir in the garlic, tomato paste, oregano, cumin, chili powder and cayenne pepper and cook for another 30 seconds. Stir in the tomatoes, broth and salt. Raise the heat to high to bring the mixture to a boil. Lower to a simmer, then return the chicken to the pot and make sure it’s completely submerged in the braising liquid. Cover and cook over medium-low heat until the chicken shreds easily when pulled at with a fork, 45 minutes to an hour.
- Transfer the chicken thighs to a large bowl.
- Transfer the braising liquid to a blender and blend until smooth. Return the sauce to the pot and cook over medium-high heat until reduced by about one-third, 10 to 15 minutes.
- Meanwhile, shred the chicken by pulling it apart with two forks. Once the sauce has reduced, mix about 1/3 cup into the chicken.
- Build a taco by spooning several tablespoons of chicken onto a tortilla and topping it with your desired toppings.
For a healthier lunch or dinner, serve the chicken tinga on top of a salad. I like a mix of shredded cabbage and kale lightly dressed with lime juice, olive oil and salt. Top with crumbled cotija cheese or queso fresco, thinly sliced radishes, and toasted pumpkin seeds.
What others are saying
Caro Hodgin says:
I like a lot of heat and these had a nice flavor on their own, but not as spicy as I like. I added several shakes of Cholula.
Tiana D. says:
This was delicious! I had never thought of making these in the slow cooker, clever idea. These Tinga tacos are a great choice for a hot day (you can throw the slow cooker outside!). These are so yummy topped with some greek yogurt rather than sour cream.