Tinga de Pollo: Flavor-Packed Chicken Tacos You’ll Love

Tinga de Pollo is a delicious Mexican dish featuring tender chicken in smoky chipotle sauce, perfect for tacos.

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Course: Main Dishes

Cuisine: Mexican

Keyword: Chicken Tacos, comfort food, easy weeknight meals, gathering recipes, Mexican recipes, Tinga de Pollo

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: tacos

Calories: 300kcal

1 tablespoon olive oil adds richness and helps sauté the onions
1 medium onion, sliced provides a sweet base flavor; yellow or white onions work best
2 cloves garlic, minced enhances the overall flavor; fresh garlic is key for authenticity
14.5 oz can diced tomatoes adds moisture and acidity for balance in the sauce
2-3 chipotle peppers in adobo sauce infuses the dish with smoky heat; adjust to your spice preference
2 cups cooked shredded chicken use leftover rotisserie chicken for convenience and flavor
salt to taste brings out the flavors of the dish; adjust as necessary
pepper to taste rounds out the seasoning; freshly cracked pepper is aromatic
1 teaspoon cumin adds warmth and depth to the flavor profile
1 teaspoon oregano complements the dish with earthy notes; Mexican oregano works well here

Heat 1 tablespoon of olive oil in a large skillet over medium heat, allowing the oil to shimmer. Add the sliced onion and sauté for about 5-7 minutes, stirring occasionally, until the onions turn translucent and soften.
Next, stir in 2 cloves of minced garlic and cook for another minute, until fragrant and slightly golden.
Add one can of diced tomatoes and 2-3 chipotle peppers in adobo sauce to the skillet. Mix thoroughly and cook for about 5 minutes.
Sprinkle in salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano. Reduce heat and let the sauce simmer for approximately 10 minutes.
Stir in 2 cups of cooked shredded chicken, ensuring each piece is coated with the sauce. Heat for another 5 minutes.
Warm your corn tortillas in a dry skillet over low heat for about 30 seconds on each side.
Spoon portions of the Tinga de Pollo onto each warm tortilla and garnish with cilantro, avocado, and fresh onion.

Allow Tinga de Pollo to sit for a day for enhanced flavors. Store it in an airtight container for maximum taste.