Chipotle Chicken Tinga Tacos

Tinga Tacoles

Servings: 3-4 People


  • 1 small white onion
  • 1 tablespoon olive oil or vegetable oil
  • 1 can (15oz) diced tomato
  • 1 jar (16oz) Frontera Chipotle Salsa
  • 1 tablespoon vinegar, preferably apple cider
  • 4 cups chicken (loosely packed), coarsely shredded, cooked
  • 1 teaspoon salt
  • 8-12 warm tortillas
  • 2 ripe avocados peeled, pitted and diced
  • 3-4 tablespoons Mexican queso añejo or Parmesan or Romano cheese, finely grated


  1. In a large skillet, cook the onion in the oil over medium heat until crisp-tender and just beginning to brown, about 5 minutes.
  2. Stir in the salsa, tomatoes with their juice and the vinegar.
  3. Simmer, stirring regularly until quite thick, about 5 minutes.
  4. Stir in the chicken, cool, then taste and season with salt.
  5. Serve the mixture in warm tortillas. Let guests add avocado, cheese, and cilantro to taste.