This Chicken Tinga Taco recipe is GLUTEN FREE, and is mildly spicy, smoky, and absolutely packed with flavor. Chicken Tinga tacos are the perfect choice for summer nights and pair beautifully with a fresh pineapple salsa! This traditional Mexican dish features tender shredded chicken simmered in a rich chipotle-tomato sauce. Whether you’re celebrating Taco Tuesday or just craving bold flavors, this chicken tinga taco recipe will quickly become a favorite in your house.
Today, I’ll show you how to make easy chicken tinga from scratch, including tips for making it ahead of time, storing leftovers, and delicious topping ideas. Let’s dive into this flavorful and simple recipe!
What is Chicken Tinga?
Chicken tinga, or tinga de pollo, is a traditional Mexican dish made with shredded chicken cooked in a savory, slightly smoky sauce made from tomatoes, chipotle peppers in adobo sauce, and onions. It’s famous for its spicy kick and comforting flavor, perfect for tacos, tostadas, burritos, and rice bowls.
The combination of spicy chipotle and sweet tomatoes gives chicken tinga a unique depth of flavor that sets it apart from other shredded chicken recipes. Plus, it’s incredibly easy to prepare!
Gluten Free Chicken Tinga Tacos
Ingredients
- 2-3 chicken breasts
- 1 onion diced
- 1 1/2 c red El Paso gluten free enchilada sauce
- 2 canned chipotle peppers in adobo sauce These can usually be found in the Mexican/Hispanic goods aisle with canned goods.
- Salt
- 1 tsp Garlic Powder
- avocado oil or other oil
Instructions
- Generously season chicken with salt and garlic powder.
- In a hot pan or dutch oven, sear chicken breasts in oil.
- If finishing on the stove, add the remaining ingredients and simmer on low until chicken is ready to shred. Careful not to burn the pot.OrTransfer chicken to crockpot. Add remaining ingredients. Cook on low for 4-6 hours or until chicken is ready to shred.
Notes
Variations for Chicken Tinga
One thing I love about chicken tinga tacos is how versatile they are. Here are some ways you can customize the recipe:
Vegetarian Tinga: Substitute shredded jackfruit or mushrooms for a meatless version that’s just as tasty!
Tinga Bowls: Serve chicken tinga over rice with beans and avocado for a hearty, low-carb meal.
Tinga Quesadillas: Use the chicken tinga as a filling inside tortillas with melted cheese.
Tinga Nachos: Top tortilla chips with chicken tinga, cheese, jalapeños, and sour cream.
Chicken Tinga Taco Recipe FAQ
Can I use chicken breasts for chicken tinga?
Yes! You can cook and shred chicken breasts, thighs, or even use rotisserie chicken for this recipe.
Is chicken tinga spicy?
It does have a bit of a kick, thanks to the chipotle peppers. However, you can easily adjust the spice level to your liking.
Can I make chicken tinga in a slow cooker?
Absolutely! Combine all ingredients and cook on low for 4-5 hours or on high for 2-3 hours, then shred the chicken.
How do I store leftover chicken tinga?
Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
Final Thoughts on Chicken Tinga Tacos
In conclusion, this easy chicken tinga taco recipe is perfect for any night of the week when you want something bold, satisfying, and packed with flavor. With just a few pantry ingredients and simple steps, you’ll have juicy, smoky shredded chicken ready to pile high on tortillas.
Whether you’re making dinner for your family or feeding a crowd, chicken tinga tacos are always a hit. Don’t forget the fresh toppings and a squeeze of lime to bring it all together.
Next time you’re craving tacos, skip the takeout and make this simple homemade chicken tinga. You’ll be so glad you did!
Other Recipes to Try
I hope you enjoy this salsa recipe for your next gathering or taco night! If you liked this pineapple salsa, you might try our quick homemade restaurant style salsa that can be made in a blender. Both these salsas are great accompaniments to our Fresh Pineapple Salsa, Chicken Tacos and our Easy and Health Pork Carnitas. Drop me a comment and check back soon for more taco night recipes!
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