These Chicken Tinga Tacos are an absolute crowd pleaser with smoky chipotle chicken, refried beans, fresh, crisp veggies, and the creamiest cotija sauce.

Another image of three Chicken Tinga on tostadas with chicken and colorful veggies.

Mexican cuisine is one of my favorites and these Chicken Tinga Tacos live up to their expectation. This recipe is loaded with flavor and textures, super versatile on protein and veggie combos and incredibly easy to put together. Plus, this is perfect for a taco bar where everyone builds their own tacos!

What is Chicken Tinga?

Chicken Tinga is a traditional Mexican dish characterized by shredded chicken that is cooked in a tangy and savory chipotle sauce.

To make Chicken Tinga, cooked chicken breasts or thighs are simmered in a sauce prepared with pureed tomatoes, chipotle peppers in adobo sauce, and spices. It is commonly served as a filling for tacos, tostadas, burritos, and tortas.

Why Should you make this recipe

Versatile: There are plenty of options to customize these Chicken Tinga tacos. Any protein and any veggie combo will rock. The base of refried beans is chef's kiss! If you're craving a more Mediterranean fusion, replace the refried beans with hummus or tahini!

Convenient: These tacos come together in 20 mins and are also perfect with any leftovers. Got some chicken curry in the back of your fridge? Toss it into the chipotle sauce!

Crowd Pleaser: This is the ultimate party dish to serve up that is hassle-free. Simply arrange the shredded chipotle Chicken Tinga in a bowl along with the beans of your choice and all the fixings chopped and shredded so everyone can build their own taco, tostada or sope.

Three Chicken Tinga tostadas with chicken and colorful veggies and avocado slices

Popular Substitutes

Chicken is always the popular choice in my kitchen but you can use any protein of your choice. Additionally, incorporating seasonal vegetables like bell peppers, zucchini, or corn can add a burst of freshness and color to your dish

Watch how to make Chicken Tinga Tostadas

Chicken Tinga Tostadas

Izzah Khan

These Chicken Tinga are easy, flavorful from the chipotle sauce and perfect for a party or taco bar.

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Course Main Course

Cuisine Mexican

Ingredients

1 chicken breast boiled in chicken stock and shredded
3-4 peeled tomatoes
3-4 chipotle peppers in adobo sauce
¼ cup reserved chicken broth
½ teaspoon ground cumin
½ teaspoon chicken bouillon powder
½ teaspoon black pepper
½ teaspoon Mexican oregano
Salt to adjust

Toppings

Refried black or pinto beans
Cilantro chopped
Pickled red onion
Lettuce shredded
Radishes sliced
Avocado sliced
Cotija cheese

Cotija Dip

¼ cup Greek yogurt or sour cream
1 tablespoon mayo
1-2 teaspoon Cotija cheese
Lemon juice
Salt to taste

Instructions

Boil chicken breast with 4 cups of water. Add onion, black pepper, bay leaf, garlic head for a flavorful broth.
Shred the chicken and keep aside.
For the Tinga sauce, in a blender, puree tomatoes, chipotle peppers in adobo sauce, and ¼ cup of the stock. In a saucepan with a teaspoon of oil, pour in the puréed sauce.
Add the spices (cumin, chicken bouillon, oregano, black pepper) and simmer the sauce for about 10 mins or longer if you have patience. Add the reserved broth slowly (I add about a cup more).
Add in the shredded chicken and mix well.
To assemble, toast your tostadas, smear refried black beans, top with chicken Tinga, pickled onions, shredded lettuce, radishes, cotija cheese, avocado and cilantro. Drizzle the crema or my Cotija sauce and enjoy.