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Tinga de Pollo - Chicken Tinga Tacos

Tinga de pollo tacos are simple shredded chicken, chipotle chile pepper, and tomato tacos that are perfect for quick weeknight tacos
5 from 8 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 6 people


Poached Chicken

Tinga de Pollo

Serve With

  • corn tortillas - toasted in a comal or cast iron pan
  • sliced avocados
  • queso fresco
  • chopped cilantro


To Poach the Chicken

  • Place the in a deep pot and add the salt, along with the two quarts of chicken stock.
  • Bring to a simmer over medium heat, then cover and reduce heat to low. Simmer for 12 minutes. Remove from heat and set aside for 5-10 minutes so that it can reabsorb some liquid. To ensure it is cooked to the proper temperature, an instant-read thermometer inserted in the thickest part of the breast should read 165 degrees F.
  • Remove chicken from the liquid and shred thoroughly with two forks.

To Make Tinga de Pollo

  • Heat a pan over medium-migh heat and add two tbsp. of vegetable oil. Cook the sliced onions for 5 minutes, until they start to soften and become translucent. Add the peeled garlic cloves and cook an additional 3 minutes.
  • Add the onion, garlic, tomatoes, chipotle peppers, and 1 tbsp. of the adobo from the can. Puree at high speed until completely liquified.
  • Add 1 tbsp. of vegetable oil to the pan and heat over medium heat. Add contents of the blender, and the oregano, salt, and pepper. Stir, then cook for 10 minutes. A splatter screen will prevent the sauce from making a mess of your stovetop.
  • Add the shredded chicken and stir very well to coat. Cook an additional 5-10 minutes, until the sauce thickens slightly. Taste for salt and adjust.


Since the tinga de pollo is a wet ingredient, it's best if you use two corn tortillas per taco.
Tried this recipe?Let us know how it was!