Chicken Tinga Tacos

Chicken Tinga Tacos
Yield 4-6 Servings


  • 1 Tbsp olive oil
  • 1 cup onion, minced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1⁄2 tsp ground cumin
  • 1 cup canned tomato puree
  • 1⁄4 cup chicken stock
  • 1⁄2 tsp salt (or less if you prefer)
  • 3 cups shredded cooked chicken (you can purchase a rotisseries chicken, remove the skin and bones and pull it apart to shred it)
  • Optional: 1/4 tsp cayenne pepper if you like spicy food

For Serving:

  • 10 (6-inch) corn or flour tortillas
  • 1/4 cup fresh cilantro, leaves only
  • 1/2 cup red onion, sliced
  • crumbled cotija cheese or another cheese you like
  • 1 lime, cut into wedges


  • 1. Sauce: Heat a large pan over medium. Once warm, add the oil and   onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the oregano, cumin and cayenne if using, and cook for 1 minute. Add in the tomatoes, chicken stock, and salt. Bring to a simmer, and cook for 7 minutes.
  • Blend: Place the tomato mixture in a blender or food processor, and blend until smooth. If you do not have a blender or food processor you can skip this step and have a chunkier sauce.
  • Return the blended sauce to the pan over low heat.
  • Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
  • Prepare the toppings:
    • Top the tortillas with the chicken, cilantro, red onion, and cheese.
    • Serve with a squeeze of lime juice.

Note: Dish keeps for 5 days in an airtight container in the refrigerator  and can be used as a topping over a salad, combined with rice and beans, or enjoyed in a sandwich.