If you try this Chicken Tinga, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

Chicken Tinga Tacos

Ingredients

  • 6-8 ripe plum tomatoes about 2 lbs.
  • 2-3 tomatillos about 4 oz., husks removed and rinsed 
  • 2 tbsp. vegetable oil 
  • 1 small white onion chopped 
  • 2 garlic cloves minced or pressed
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried marjoram 
  • 1/4 tsp. dried thyme
  • 1 1/2 tsp. kosher salt 
  • 1/4 tsp. freshly ground black pepper
  • 1 whole canned chipotle chili in adobo sauce plus 2 tbsp. adobo sauce
  • 5 cups shredded cooked chicken 
  • 1 1/2 cups chicken broth 
  • corn tortillas, limes, cilantro, lettuce, tomatoes, avocado, as desired for serving

Instructions

  • Place the tomatoes and tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, until the tomatoes and tomatillos are soft but not falling apart. With a slotted spoon, transfer the tomatoes and tomatillos to a blender or food processort, allow to cool slightly, then puree until smooth. (Alternatively, if you have an immersion blender, just drain the water then puree the vegetables directly in the saucepan.) 
  • Warm the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 1 minute more. Carefully pour the tomato-tomatillo mixture into the skillet. Stir in the oregano, marjoram, thyme, salt, and pepper. Add the chipotle chili and adobo sauce, partially cover the skillet, reduce heat to medium, and allow to simmer for 10-12 minutes, until the sauce thickens slightly.
  • Add the chicken and broth to the sauce and stir. Cook over medium heat for 6-8 minutes, until the chicken has absorbed most of the liquid. Serve in corn tortillas with lettuce, cilantro, tomatoes, avocado, or other toppings as desired.

Nutrition Estimate

Calories: 178kcal, Carbohydrates: 29g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Sodium: 1290mg, Potassium: 323mg, Fiber: 10g, Sugar: 8g, Vitamin A: 3610IU, Vitamin C: 12.4mg, Calcium: 49mg, Iron: 2.7mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

Source: Pati’s Mexican Table by Pati Jinich

Chicken tinga is a hearty, flavorful taco filling packed with tomatoes, tomatillos, and chipotles in adobo sauce.