Chicken tinga tacos

    1 hour

    I have tried to duplicate a famous brand and its pretty close for these delish tinga tacos. Serve with condiments or side dishes of your choice.


    Flintshire, Wales, UK
    4 people made this

    Serves: 3 

    • 1 onion, roughly chopped
    • 2 chicken breasts, scored on top
    • 1 teaspoon coriander powder
    • 1 teaspoon oregano
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon Gran Luchito smoked chilli chipotle paste (or similar)
    • 600ml (1 pt) chicken stock
    • about 8 (15cm/6in) flour tortillas

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Warm a little oil in a frying pan over a medium heat and add the onions. Cook and stir until just soft, then add the chicken.
    2. Mix the spices and paste with the chicken stock (I used an Oxo chicken stock cube in 600ml of boiling water); pour over scored chicken and onions.
    3. Bring to the boil on the hob, then simmer on medium until chicken is done (at least 70 degrees C internal temperature) or the juices run clear, about 30 minutes depending on your hob.
    4. Remove chicken from simmering pan keep the pan on heat but reduce to low simmer. Shred chicken and add back to simmering pan and cook until the consistency isn't too watery.
    5. Serve on the flour tortillas. I didnt use any condiments as they tasted great without.

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    Reviews in English (1)


    The flavor of these were pretty nice. I found the liquid to be a bit much; mine came out soupy. I think next time I'll add some tomatoes and cut the liquid at least in half.  -  25 Apr 2016