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Prep Time: 15 mins
Cook Time: 60 mins
Servings: 2

Chicken Tinga Tacos

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These mouth-watering tacos are big on flavour and perfect for authentic Mexican Corn tortillas, 
just like Tia Rosa® would serve.

Mexican Faves


  • 8 Tia Rosa® Corn Tortillas
  • 1 Tbsp (15ml) Vegetable Oil
  • 4 Small Boneless Skinless Chicken Breasts
  • 1 White Onion - peeled, roughly chopped
  • 4 Garlic Cloves, peeled, roughly chopped
  • 1 7oz (186ml) canned Chipotle Peppers in Adobo Sauce
  • 1 15 oz (398ml) canned Fire-Roasted Tomatoes
  • 1 Cup (250ml) Chicken Broth
  • 2 Tsp (10ml) Dried Mexican Oregano
  • 1 Bay Leaf
  • 1/2 Bunch of Cilantro Leaves, chopped
  • 1 Red Onion - sliced
  • 1 Cup (250ml) Queso Fresco, crumbled
  • Salt and Pepper (to taste)
  • 1 Lime - cut into wedges


  1. Preheat oven to 300°F (150°C).
  2. In a large skillet heat oil over medium-high heat. Season chicken with salt and pepper to taste and cook until golden, 5 minutes. Turn chicken over, add onions and garlic and cook for 5 minutes more.
  3. Add chipotle peppers and sauce, tomatoes and the liquid, chicken broth, and oregano and stir to combine, scraping up any browned bits at the bottom of the pan. Bring to a boil, reduce the heat to medium-low and simmer until chicken is cooked, turning chicken halfway through cooking time, about 25-30 minutes.
  4. Wrap the tortillas in aluminum foil and warm in the oven for 15 minutes.
  5. Remove the chicken to a plate, when cool enough to handle, pull the meat apart with two forks, and set aside.
  6. Remove the bay leaf from the sauce and discard. Transfer the sauce to a blender and purée until smooth.
  7. Return sauce to skillet, add pulled chicken and stir well to coat. Reheat if necessary.
  8. To serve, divide Chicken Tinga among the warmed tortillas and top with cilantro, red onion, cheese and a lime wedge.