Do you recommend any specific brand of chipotle peppers in adobo sauce?

Any brand of chipotle peppers from your local grocery store will do but we like u003ca href=u0022https://amzn.to/3CsClSCu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eLa Costenau003c/au003e. u003cemu003eu003cemu003e(affiliate link)u003c/emu003e u003c/emu003e

Could this be frozen?

Yes, this makes for a great freezer meal! Freeze it all in a bag before cooking, then just pop it in an Instant Pot or thaw for a slow cooker. Full instructions are in the notes of the recipe card!

The chipotle peppers bring the heat, so if you're sensitive to spice, I'd be sure to just do one pepper and you should be good.

How can I make this in an Instant Pot or slow cooker?

Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot or slow cooker along with about a pound of chicken breasts. For the Instant Pot: Cook on high pressure for 10 minutes. Shred chicken in sauce and serve. For the slow cooker: Cook on high for 3-4 hours, or low for 6-8 hours. Shred chicken in sauce and serve.

The Best Chicken Tinga Tacos Recipe

Name: The Best Chicken Tinga Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 cup roughly chopped sweet onion; 2 cloves garlic, minced; 1-2 chipotle peppers in adobo sauce, chopped; 1 teaspoon dried oregano; 1⁄2 teaspoon ground cumin; 3⁄4 cup canned crushed fire-roasted tomatoes; 1⁄4 cup chicken stock; 1⁄2 teaspoon kosher salt; 3 cups shredded cooked chicken (rotisserie chicken works!); 10 (6-inch) corn tortillas; 2 ripe avocados, sliced; 1/4 cup chopped fresh cilantro; 1/2 cup diced red onion; 1/4 cup crumbled cotija; 1 lime, cut into wedges

Description

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).

Ingredients

Units Scale

Chicken Tinga Tacos:

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3/4 cup canned crushed fire-roasted tomatoes
1/4 cup chicken stock
1/2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup crumbled cotija
1 lime, cut into wedges

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Instructions

Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Equipment

Blender

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Large Skillet

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Tongs

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The equipment section may contain affiliate links to products we know and love.

Notes

Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.

Spiciness: I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.

Avocado Mash: I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken.

CHAR YOUR TORTILLAS PLEASE: Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)

Pickled Onions – I like to add pickled onions to add an extra umph to this recipe. Go all in with this guide to onions.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Cuisine: Mexican

Keywords: chicken taco recipe, chicken tinga, chicken tinga tacos, taco recipe