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Traditional Chicken Tinga Tacos

Travis Caraballo

Travis Caraballo

February 16, 2025
Clock icon

45 min

Total

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4

Servings

Protein icon

chicken breast

Protein

These Traditional Chicken Tinga Tacos are a bold and flavorful delight! Tender shredded chicken is simmered in a smoky chipotle-tomato sauce, then tucked into warm tortillas and topped with crisp lettuce and creamy Mexican crema. Simple, authentic, and packed with irresistible flavor—perfect for taco night!

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Our Sourcing Standards

Equipments

  • Cutting board

  • Knife

  • Peeler 

  • Grater 

  • Blender 

  • Sieve

    (fine mesh strainer)

  • Small bowls 

  • Medium saucepan for broth 

  • Deep sauté pan 

  • Skillet or comal to heat up tortillas 

  • Spoons to serve 

Ingredients

  • 1 lb ButcherBox chicken breast, whole

  • 1 quart of water or chicken broth 

  • 1 1/2 medium onions 

  • 4 small cloves of garlic

    peeled 

  • 1 medium carrot

    peeled 

  • 2 bay leaves 

  • 3 Roma tomatoes or 2 medium vine-ripened tomatoes

  • 1 3 oz can of Chipotle in adobo sauce

    (or the smallest you can find)

  • 1/2 tbsp salt

  • A pinch of truffle salt 

Toppings 

  • 1 spoon of Mexican cream or crème fraîche

  • 1/4 Iceberg lettuce

    (or a lettuce of your choice)

  • Corn tortillas/Flour tortillas 

Step By Step

Instructions

Preparation

1
In a saucepan, add chicken breasts, half an onion, four garlic cloves, 2 bay leaves, and liquid (water or broth). 
2
Bring to a boil, then lower the heat and simmer until the chicken is fully cooked, about 15-20 minutes. 
3
Peel and grate the carrot into a bowl. Cut the whole onion in half, slice thinly, and place in a small bowl. 
4
Slice the lettuce thinly and set aside in a small bowl. 

How to Cook

1
Once the chicken is cooked, remove it from the pot and set it aside in a bowl to cool for 5-8 minutes. 
2
While the chicken cools, cut the tomatoes into quarters, remove the onion from the broth, and cut off the root. 
3
In a blender, combine the cut tomatoes, onion, four garlic cloves, chipotle in adobo, and 1/3 cup of the chicken broth. Blend until smooth. 
4
Strain the sauce through a fine mesh sieve and set it aside. 
5
Heat a deep sauté pan over medium heat and add about 1 tbsp olive oil. 
6
Add sliced onions and cook until translucent. Add grated carrots and cook until softened. 
7
Pour in the strained sauce, stirring occasionally. Cook everything together for about 10 minutes, adding a pinch of truffle salt. 
8
Shred the cooled chicken and mix it into the sauce. Continue to cook for 5 more minutes, allowing the flavors to meld. 
9
Heat up the tortillas on a skillet or comal. Place the chicken tinga onto the tortillas. 
10
Top with Mexican cream or crème fraîche and shredded lettuce. Serve immediately and enjoy! 

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