Simple and spicy, these Chicken Tinga Tacos are a delicious and easy Mexican dish featuring shredded chicken in a smoky, tangy tomato and chipotle sauce. It is the perfect balance of smoky heat and tangy sweet sauce coating juicy, tender chicken.

Tacos are the crowd-pleaser that everyone enjoys and that are easily customizable to suit individual tastes. Rich, spicy and hearty, Chicken Tinga Tacos are easily doubled or tripled. The Chicken Tinga can be made ahead saving valuable time when entertaining, or for those busy weeknights when you need something hearty, filling, and quick. Chicken Tinga Tacos are perfect Taco Tuesdays, tailgating, game nights, movie nights, get-togethers, potlucks, and parties. Serve alongside chips, salsa, and guacamole for an easy meal that feeds a crowd.

• Olive Oil (1 tablespoon): Perfect for sautéing onions.
• Sweet Yellow Onion (1 cups, thinly sliced): Mild and crisp with a touch of sweetness, the natural sugars allow for the perfect caramelization and are one of the main components of the sauce. They balance the acidity of the tomatoes. Vidalia’s are the perfect onion for tinga sauce.
• Minced Garlic (3 teaspoons): Pairs perfectly with tomatoes and onions, it’s another of the main flavors in the tinga sauce.
• Canned Fire-Roasted Tomatoes (5 ounce can): Picked and packed at the peak of ripe perfection to be the freshest tasting year-round, they are the smoky, acidic base of flavor of the sauce.
• Chipotle Peppers in Adobo Sauce (3, with sauce): Smoky, sweet, and spicy, they give the tinga sauce the signature flavor.
• Ground Cumin (1/2 teaspoon): A main staple Mexican spice, it adds a warm, earthy, and nutty flavor to the sauce.
• Dried Mexican Oregano (1 teaspoon): Twice as potent as regular oregano, it has a more pungent flavor citrusy lime flavor with a hint of heat.
• Kosher Salt (1/2 teaspoon): Less refined than other types of salt, it has a pure salty flavor without aftertastes.
• Chicken Broth (1 cup): Adds a rich, complex flavor to the sauce and thins it out.
• Shredded Rotisserie Chicken (3 cups): Found in the deli section of most grocery stores, it is a great shortcut for chicken tacos.
• Tortillas (8 6-inch): White or yellow corn tortillas work well for this recipe. Flour tortillas will also work well.
• Chopped Fresh Cilantro (2 tablespoons): Many people love this signature herb in Mexican cooking which tastes like a fresh burst of citrus, lemon, and pepper. However, some people find the taste more soap-like, due to genetics. Fresh parsley may be used in place of cilantro.
• Pico de Gallo (2/3 cup): Found premade in most produce sections, it’s made with fresh tomatoes, onions, cilantro, and lime juice, it adds a nice fresh taste and a textural contrast to the chicken in the tacos. It is fresher and less wet than salsa, making it the perfect topping for tacos.
• Daisy Sour Cream (1 cup): Adds a rich and creamy component to the tacos. It helps balance the spiciness of the tinga sauce.

• Butter may be used in place of olive oil to sauté the onions.
• White or red onions may be used in place of the yellow onion and will add a slightly hotter, spicier flavor. Add a teaspoon of sugar if using a less sweet onion to replace some of the natural sugar found in the sweet yellow onions.
• Regular diced tomatoes may be used in place of fire-roasted tomatoes. Try adding ½ teaspoon of smoked paprika to keep the smokey flavor.
• Regular oregano may be used in place of Mexican oregano.
• Spice it up the tinga sauce by adding a dash of hot sauce, a sprinkle of red pepper flakes, fresh diced jalapeno, ancho chili powder, or smoked paprika.
• Fresh parsley may be used in place of cilantro.
• Drained salsa or picante may be used in place of Pico de Gallo.
• You can make your own Pico de Gallo by mixing 4 diced Roma tomatoes, ½ cup diced white or red onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator.
• Try adding additional toppings to your tacos such as crumbled cotija or queso fresco cheese, sliced green onions, cubed avocado, and lime wedges.

1. Heat olive oil and onions in a large skillet over medium heat. Cook until soft, stirring often (about 5 minutes). Add garlic and cook another minute.
2. Pulse tomatoes and chipotles in food processor until almost smooth. Pour into onions and garlic.
3. Add cumin, oregano, salt, and chicken broth. Bring to a simmer and let cook for 15 minutes.
4. Add the shredded chicken to the sauce. Cook another 10 minutes until the chicken is heated through.
5. Warm tortillas per package directions. Add the chicken tinga mixture to the tortillas. Top with fresh cilantro, Pico de Gallo, and a dollop of sour cream.