Chicken Tinga Tacos

Here’s another dish I liked so much when I first tried it, I just had to find the recipe and make it for my family and myself. I tried these for the first time when I researched tacos for a blog about them, I never had them before, and promptly fell in love. This is not necessarily a beginners recipe, but it’s not by any means difficult. And of course, as always, it’s so worth it!


What you’ll need:

  • 4 1/2 pounds skinless whole chicken legs
  • 2 tbsp olive oil
  • 1 white onion, sliced
  • 4 garlic cloves, minced
  • 1 tsp. cumin
  • 1 1/2 tsp ground coriander
  • 2 cups chicken broth
  • 1 (14 oz) can tomato puree
  • 1 oregano sprig
  • 2 bay leaves
  • 3 tbsp white vinegar
  • salt and pepper to taste
  • cilantro and lime wedges
  • flour tortillas


In a Dutch oven, heat the oil. Add the onion, garlic, cumin,  oregano and coriander. Cook over medium heat for about 5 minutes.


Add the chicken broth, tomato puree and bay leaves. Bring to a boil. Add the chicken , cover partially and simmer for 40 minutes.


Remove the chicken from the sauce and shred the meat, discard the bones. Add salt and pepper to taste to the sauce. Return the chicken to the pot. Simmer for an additional 10 minutes.

Discard the bay leaves and oregano sprig. Stir in vinegar. Serve with flour tortillas, cilantro, lime and Cojita cheese (if so desired).


Bon Appétit!

Leave a Reply