What's the difference between chicken tinga and regular shredded chicken?

The key difference is the sauce! Chicken tinga is made with a flavorful tomatillo-based sauce that's infused with smoky chipotle chiles, while regular shredded chicken is typically just cooked in broth or water. The tomatillo sauce gives the chicken tinga a truly crave-worthy flavor that sets it apart from your average shredded chicken.

Can I make the chicken tinga ahead of time?

Absolutely! The chicken tinga actually gets even more delicious after the flavors have had a chance to meld together. You can make the shredded chicken tinga up to 4 days in advance and store it in the fridge. Then, when you're ready to serve, just warm it up in a skillet and assemble your tacos.

What's the best way to reheat the chicken tinga?

The best way to reheat the chicken tinga is in a skillet over medium heat. Add a splash of chicken broth or water to the skillet to prevent the chicken from drying out. Heat it, stirring occasionally, until it's hot and saucy again. You can also reheat it in the microwave, but keep an eye on it to make sure it doesn't dry out.

Can I make this recipe gluten-free?

Absolutely! To make these CHICKEN TINGA TACOS gluten-free, simply swap out the tortillas for corn tortillas or lettuce wraps. The rest of the recipe is naturally gluten-free, so you can enjoy all the flavor without any of the wheat.

What's a good side dish to serve with these tacos?

The CHICKEN TINGA TACOS are a pretty complete meal on their own, but if you're looking to round out the dish, here are some tasty side ideas: - Cilantro-lime rice - Roasted sweet potato cubes - A fresh, crunchy slaw - Elote-style grilled corn

CHICKEN TINGA TACOS YOU’LL MAKE ON REPEAT 🔥

Ingredients

– 1 lb boneless, skinless chicken thighs

– 1 medium onion, sliced

– 4 cloves garlic, minced

– 2 chipotle peppers in adobo sauce, chopped

– 1 can (14.5 oz) diced tomatoes

– 1 tsp cumin

– 1 tsp oregano

– Salt to taste

– 1 tbsp olive oil

– Corn or flour tortillas

– Fresh cilantro, chopped (for garnish)

– Lime wedges (for serving)

Instructions

In a large skillet, heat the olive oil over medium heat.
Add the sliced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the chipotle peppers, diced tomatoes, cumin, oregano, and salt.
Place the chicken thighs in the skillet, ensuring they are covered by the sauce.
Cover and simmer for 20-25 minutes, until chicken is cooked through.
Remove chicken and shred with two forks; return to the skillet and mix well with the sauce.
Warm tortillas in a separate pan or microwave.
Serve the chicken mixture in tortillas, topped with fresh cilantro and lime wedges.

Notes

– For extra flavor, marinate the chicken in the sauce for a few hours before cooking.

– Serve with avocado slices or your favorite taco toppings.

Author: Astrid
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Chicken Dinners & Wings 🍗
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 350 kcal
Sugar: 2g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: Tacos, Chicken, Mexican, Spicy