Chicken Tinga Tacos.
Chipotle-tomato chicken that shreds clean and delivers real heat in every bite
Chipotle-tomato chicken that shreds clean and delivers real heat in every bite
Ingredients
For the Tacos:
- 3 large chicken breasts
- 12 flour tortillas, taco sized
- 3 Roma tomatoes, chopped
- 1 medium yellow onion, cut in half, peeled, keep one half intact and second half cut into thin slices
- 2 garlic cloves, whole
- 2 bay leaves
- 1/4 of a 7.5-oz can chipotles in adobo (more to taste as desired)
- 2 Tablespoons corn/canola oil
- 1 Tablespoon Casa M Spice Co® Pecking Order®
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 1 teaspoon Casa M Spice Co® Pecking Order® (for tinga sauce)
- top with shredded lettuce, sour cream, queso fresco, avocado, salsa(s), pico de gallo, etc.
Method
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01
Build the poaching broth
2 minCombine water, garlic, onion half, bay leaves, Pecking Order®, and Chain Reaction® in a large pot over high heat. This aromatic base is doing double duty—it'll poach the chicken and become the foundation for your sauce.
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02
Poach the chicken
20 minOnce the broth boils, add chicken breasts and cover. Twenty minutes gets you cooked-through meat that stays moist because you're not blasting it—gentle heat keeps everything tender for shredding.
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03
Rest and cool the chicken
10 minPull the breasts out and set them aside to cool completely. This makes shredding cleaner and safer, and you're not fighting hot meat.
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04
Infuse the broth with tomato
5 minDrop your chopped Roma tomatoes into the hot broth and let them break down for 5 minutes. You're building body and acidity into the liquid that'll become your Tinga sauce.
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05
Blend the sauce base
2 minTransfer the cooked tomatoes, onion half, garlic, and 3/4 cup broth to a blender with one more teaspoon of Pecking Order® and the chipotles. Thirty seconds of blending gives you a completely smooth, fiery-red sauce with that smoky heat running through it.
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06
Shred the chicken fine
5 minShred those cooled breasts as finely as you can—thin strands soak up sauce better and cook faster when you hit them with heat again.
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07
Bloom the sliced onions
1 minHeat oil in a large skillet over medium-high until it shimmers, then cook your sliced onions for about a minute to soften them and deepen their flavor.
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08
Simmer the Tinga
5 minPour in your blended sauce and bring it to a boil while stirring, then add the shredded chicken and mix until everything is heated through and unified. The sauce coats every strand and melds into one cohesive dish.
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09
Build and serve
Warm your tortillas and fill them with Tinga chicken, topped however you like. This is the payoff—tender, spiced chicken with serious chipotle heat in every bite.
From Mike's Notebook
Keep the onion half intact while poaching — it seasons the broth without falling apart into shreds.
Start with a quarter can of chipotles, taste after shredding, then add more if you want real heat.
Don't skip blending the tomato-chipotle sauce smooth — chunks won't cling to the chicken the same way.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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