Chicken Tinga Tacos – Delicious Memories from Childhood
Eating chicken tinga tacos or Tinga da Pollo always brings back delicious memories of childhood. From the time I was about 10 years old, a large Mexican family helped on the produce farm. Everyone, including my family, called the group’s matriarch, Mama (I never knew her real name). That amazing, larger than life, woman supervised EVERYONE. Well, everyone except my parents and there were times I’m pretty sure she told them what to do, as well. And she did it all from the kitchen.
It wasn’t until later in life, I realized how spoiled and lucky I was, growing up experiencing real Mexican food, culture, and family. It wasn’t until later in life, I realized many of my beliefs about family and work come from those days. And is one of the reasons, Portugal drew me, because the family culture is similar.
And, of course, there’s my LOVE for Mexican food! Yes, I was spoiled. The interpretation of Mexican food in Eastern North Carolina was and still is, more like Taco Bell than Mexican food. Heavy on cheese and lettuce, light on spices and flavor. Instead, I grew up eating the delicious, wonderful flavors of fresh corn tortillas made fresh daily. And whatever spicy dish Mama served that day, including my first taste of goat.
Today, when I make chicken tinga tacos, it brings back all those memories of Mama in the kitchen. Slapping corn tortilla dough from hand to hand while she occasionally stirred a pot filled with rich aromas. Tomatoes, chipotle chilies in adobe, with onions stewed into deep rich flavors with chicken, wrapped in a warm tortilla. Sprinkle on a bit of crunchy cabbage and a dollop of crema fresca and you have heaven on a plate.
Substitutions
Using the dark meat of the chicken is always better for stewing than the white because the chicken breast dry out so easily. BUT if you’re in a hurry, use boneless, skinless chicken breasts instead of the leg quarters. Keep a close eye on the chicken so that you don’t overcook it. Usually, 15 to 20 minutes is long enough but it does depend on the size of your chicken breasts. Cook until done, and then remove from the pot and shred. Return to the pan and coat with the reduced sauce.
If you’re not a cabbage fan or don’t have any, lettuce will work. BUT you do miss the crunch and tanginess of the cabbage. Cabbage and/or avocado are the traditional vegetables with this dish. I LOVE it with cabbage because of the added texture and flavor over lettuce.
Sometimes, I add corn to the dish, as you see in the photos here. The corn adds a sweet pop of goodness to the mix if you’re looking for a bit more.
Chicken tinga tacos are traditionally served without cheese. Most Mexican dishes are. But that said, I have enjoyed this recipe from time to time with cheese on it.
Cooking Up the Chicken Tinga Tacos
While I give instructions for stovetop cooking, this recipe is a perfect one for cooking up in a slow cooker or an Instant Pot. Toss in the ingredients, set the temperature, and leave the dish to cook.
The biggest trick is making sure you reduce the sauce. Otherwise, it will be dripping down your arms while eating your tacos. Not always a sad thing either. Hubby prefers the sauce smooth, so I do run it through a blender before adding the shredded chicken. But it is more clean up, and doesn’t change the flavor either way, so go with your preference for consistency.
As always, if you have questions, please leave them in the comments. And please, let me know how you like the recipe and about your adventures with Mexican food.
Chicken Tinga Tacos
Ingredients
- small drizzle of veggie oil
- 4 chicken leg quarters thighs and drumsticks
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 medium fresh tomatoes diced or use 1 14 oz. can diced tomatoes
- 1 large chili pepper jalapeno, poblano, or chili of your choice, chopped
- 1 – 2 tbsp adobe chili in sauce to taste
- ½ tsp chili powder
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground corriander
- 1 tsp dried oregano
- Salt and pepper to taste
- handful fresh cilantro chopped
Toppings
- 1 cup green cabbage finely chopped
- crema fresca, sour cream, or Greek yogurt
- shredded cheese your favorite flavor, if desired
- 8 -10 8" corn or flour tortillas
Instructions
- In a large pot, heat a drizzle of oil over medium-high heat. Add onion, chilies, spices and herbs to the oil, cooking until you smell the aroma from the spices as they release their oils.
- Next add the garlic, tomatoes and chicken to the pot, stirring to coat the chicken pieces with the mixture. Cover with a lid and turn heat down to low as the mixture starts bubbling. Allow to cook for 25 to 30 minutes or until chicken is falling off the bone.
- Remove the chicken from the pot, leaving the rest of the ingredients to cook, simmering the liquid down. Stir often to keep from sticking to the bottom of the pan.
- Shred chicken from the bone, removing the skin, gristle pieces, and bone. Return the shredded chicken and the fresh cilantro to the reduced sauce in the pan, stirring in, to coat with sauce.
- Remove the pan from the heat and serve the chicken warm with tortillas, cabbage, crema fresca, and cheese, if desired.