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Chef Megan Mitchell

Online Cookbook

Chicken Tinga Tacos

  • Complexity: medium
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Chicken Tinga Tacos


  • 2-3 tbsp. grapeseed oil
  • 1 medium yellow onion, 1/4-inch dice
  • 2-3 garlic cloves, minced
  • 3 pounds chicken thighs, boneless and skinless
  • Salt and pepper, to taste
  • 28-ounce can crushed tomatoes
  • 1 cup chicken stock, low sodium
  • 2 whole chipotles in adobo, minced
  • 1 tbsp. of the chipotles in adobo sauce
  • 1 lime, juiced
  • Corn or flour tortillas
  • Shredded cheese, for topping
  • Shredded lettuce, for topping
  • Avocado, diced
  • Sour cream, for garnish


  1. Bring a large Dutch oven up to heat over medium. Add in the oil followed by the onions and sauté until golden brown, about 5 minutes. Next add in the garlic and cook for 1-2 minutes.

  2. Add in the chicken thighs and season liberally with salt and pepper. Next add in the canned tomatoes, stock, chipotles, and chipotle sauce.

    Stir to combine, cover, reduce to a low simmer and cook for 2 ½ to 3 hours, stirring occasionally.

  3. Remove the lid during the last hour of cooking so the liquid reduces into a thick sauce. Break up the larger pieces of chicken with the back of a wooden spoon or with 2 forks. Taste and season with salt and pepper then squeeze in the lime juice.

  4. Serve inside warm tortillas with cheese, lettuce, avocado and sour cream.

    Recipe Adapted from Food & Wine. 

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