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Chicken Tinga

2 chicken tinga tacos served on corn tortillas topped with shredded cabbage, radishes, cotija and sliced avocado
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce
  • 1 to 3 teaspoons adobo sauce, (see Note)
  • 2 tablespoons Taco Seasoning, plus more to taste
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 teaspoon chicken flavored “better than bouillon” or 1 chicken bouillon cube
  • 4 cups cooked, shredded chicken
  • Sea salt, to taste

For Serving (optional)

  • 8 tostada shells or 16 corn tortillas, warmed
  • 3 cups Mexican rice
  • 3 cups Refried beans
  • 3 cups shredded green cabbage
  • ½ cup thinly sliced radishes
  • ½ cup crumbled cotija or queso fresco
  • 1 avocado, sliced

Method

  1. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, about 6 minutes. Reduce the heat to medium. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
  2. Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce (see Note), taco seasoning, tomatoes and bouillon. Blend the sauce on high until smooth, about 1 minute.
  3. Transfer the sauce back to the skillet and bring to a simmer over medium heat. Cook, stirring occasionally until slightly thickened, about 8 minutes. Add the chicken and stir until warmed through. Season with salt, more taco seasoning or adobo sauce, if desired.
  4. Serve the chicken tinga warm with tostada shells, tortillas or over rice. Garnish with cabbage, radishes, cotija and avocado as desired.

Notes

Adobo sauce is the purée of tomato, vinegar, garlic, and other spices found in the can with chipotle peppers. Use 1 to 3 teaspoons depending on desired spice level. 

Instant Pot Method:

  1. Set the Instant Pot on the sauté mode. Add the oil and heat until glistening. Add the onions and cook, stirring until softened, about 5 minutes. Add the garlic and cook stirring, until fragrant, about 1 more minute.
  2. Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce (see Note), taco seasoning, tomatoes and bouillon. Blend the sauce on high until smooth, about 1 minute.
  3. Place the (raw) chicken breasts in the instapot. Pour the tinga sauce over the chicken.
  4. Secure and lock the lid in place making sure the vent is in the sealed position. Set on ‘manual’ or ‘pressure cook’ mode for 10 minutes. Let naturally release for 10 minutes, before manually releasing the remaining pressure.
  5. Transfer the chicken to a cutting board and shred it using two forks. Transfer the chicken back to the sauce, stir to combine. Season with salt, more taco seasoning or adobo sauce, if desired.
  6. Serve the chicken tinga warm, alongside tostada shells, tortillas or over rice. Garnish with cabbage, radishes, cotija and avocado.