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Chicken Tinga Tacos

Chicken Tinga is a classic Mexican dish made with shredded chicken simmered in a smoky and spicy tomato sauce. The key to this dish is the perfect balance of heat and flavour, creating a mouthwatering experience with every bite.


For The Chicken

  • 2 large Chicken Fillets
  • 1.5 litre of Water
  • 20 grams Onion piece
  • 5 gram Garlic Clove, peeled
  • ¼ teaspoon table Salt
  • 3 springs fresh Thyme

For The Tinga

  • 3 tablespoons Sunflower oil
  • 5 grams Garlic, finely chopped
  • 100 grams onion, thinly sliced in half moons
  • 500 grams Tomato passata
  • 2 chipotle chillies in Adobo Sauce (or more if you want it hotter)
  • 2 springs Fresh Thyme
  • Salt & Pepper to taste


  1. Put the Chicken fillets in a pot with the water, onion, garlic, salt and thyme. Turn the heat on and bring it to the boil. Lower the heat and simmer the chicken for 35 to 40 minutes or until it is fully cooked and tender. When the chicken is ready, take it out and shred it. Set aside.
  2. In a large, non-stick pan, heat the oil to medium high heat. Add the garlic and onion and gently fry for a couple of minutes. Add the tomato passata, the chipotle chilies and the thyme (leaves only) and combine. This is the time to taste the sauce in case you want to adjust it for a hotter taste. Cook for further 2 – 3 minutes.
  3. Add the shredded chicken and mix well making sure that all the chicken is coated in the smokey sauce. Cook for further 4 minutes.

Serve warm with tacos or as a sope filling with some lettuce and crème fraiche. It’s delicious!

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