Vetri Cooking Lab

Chicken Tinga Tacos


  • 1 Tablespoon olive oil
  • 1 onion (about one cup), diced
  • 2 cloves garlic, minced
  • 1 to 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¾ cup canned crushed fire-roasted tomatoes (plain will do)
  • ¼ cup chicken stock
  • ½ teaspoon kosher salt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)
  • 8 to 10 – 6-inch corn tortillas

Optional Garnishes:

  • ½ cup chopped fresh cilantro
  • ½ cup diced red onion
  • Crumbled cotija or queso fresco cheese
  • 1 lime, cut into wedges


  1. Heat a large skillet over medium heat. Add the oil and onion and sauté for 4 minutes or until tender, stirring occasionally. Add garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and cook for 1 minute.
  2. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
  3. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
  4. Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Add salt to taste.
  5. To assemble, top warmed tortillas with the chicken and garnish with your toppings of choice!

*Adapted from: Pinch of Yum :


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