Rich, creamy, tomatoey, spicy, and OMG-good, these easy Grilled Chicken Tinga Tacos are a MUST. MAKE. Crazy-easy, and the chicken and sauce can even be made the day before to make it a breeze to serve at summer barbecues and parties! Make some TODAY.
I actually made these the second day with leftover grilled chicken breasts that I had made my Easy Grilled Chicken Quesadillas out of!
TWO great dishes from just four chicken breasts that heartily stretched a LONG way! Can’t beat that, right?!
So, to make this dish, all I basically had to do is just make the sauce since I already had the chicken breasts grilled from the day before. *If just starting this recipe from the beginning, please see my recipe on how to make the chicken.
Pull out your tall stock pot for this, unless you enjoy scrubbing tomato sauce splatters off of the stovetop, counter, walls and ceiling. Dump all of the sauce ingredients into the pot…
…and simmer until rich and thickened. Then use your immersion blender and puree until a creamy, rich sauce. *If you don’t have one, you can blend this in your blender in small batches. DO NOT add to your blender screaming hot nor fill it too full or it can explode from the heat!
This may not be the traditional “tinga sauce” that you’re used to. But I can tell you this, it’s AWESOME. And this is just how we like it. Not so hot that you can’t even enjoy it like most, as OH so creamy rich!! Just absolutely wonderful!
Next, take on of your grilled chicken breasts….
….and slice it thinly crossways.
For one chicken breast, I used a half of a cup of the sauce, and just nuked it until it was heated through, stirring once or twice and covered with a damp paper towel to prevent splatters in the microwave.
Now, just assemble! You can add whatever you like, but I started with some creamy, kicked-up, refried beans!
That one chicken breast made three LARGE tacos! So, you can easily get 4 large ones, and a LOT more smaller ones if you prefer. Just pile in as much meat as you want into whatever sized tortillas you prefer.
These were 8-inch in diameter I think, (*a little smaller than burrito-sized), and just a little bigger than what I normally like. But they still worked just fine. No complaints from the hubby!
He was “starving to death”. (wink-wink!)
Then keep topping each with with whatever taco ingredients float your boat. I added shredded lettuce and chopped tomato next.
My hubby then wanted guacamole on his….
…and then a light drizzle of the sauce! I prefer no guac and LOTS of the sauce!
Lastly, the cheese. I didn’t think that grated Mexican blend cheese would go very well with these, so I sprinkled them nicely with finely crumbled queso fresco. I highly recommend that you do yours the same way. SO good!!!
These tacos just scream summer, don’t they?! Bright colors! Wonderful flavors! Just beautiful.
Can you picture your family’s and friend’s faces when you serve them THESE?!
And the taste? PHENOMENAL!! You may have a hard time convincing your crowd that you didn’t buy these from the local hot-spot restaurant!
So, instead of reaching for that package of hamburger and a couple of, god forbid, horrid little so-bland-no-flavor, sodium-ladled, taco seasoning packets, how about making some that’s from scratch and loaded with rich flavor!
You, your family, and your guests are going to FLIP. OUT. over these Grilled Chicken Tinga Tacos! Much different from the usual Taco Tuesday stuff, and SO much better for you! Hope you all enjoy as much as we did!! And enjoy the summer!!
*This recipe uses my Easy Grilled Chicken Quesadillas recipe for the chicken.
- 4 boneless skinless chicken breasts fully prepared and grilled according to my Easy Grilled Chicken Quesadilla recipe
For Tinga Sauce:
- 1 (28 oz.) can whole peeled tomatoes, with the juice
- 6 Tbl. pureed chipotles in adobo, for medium heat, add more to taste for hot
- 2 cloves garlic, finely minced
- 1 medium onion, peeled and chopped
- 4 Tbl. (1/2 stick) Minerva Dairy Butter with Sea Salt
- 1/4 tsp. each: chili powder and cumin
- pinch each of salt & pepper to taste
Rest of Ingredients:
- flour or corn tortillas, warmed or grilled
- shredded lettuce or cabbage
- chopped tomatoes or pico de gallo
- crumbled queso fresco cheese
- avocado or guacamole
- chipotle sour cream, *see my simple recipe below
- chopped fresh cilantro or parsley for garnish and extra flavor
Prep and grill chicken breasts according to my Easy Grilled Chicken Quesadillas. Cover and set aside, or chill until needed. When ready and just before serving, slice into thin strips crossways, toss into warmed sauce and heat through.
For the Sauce:
Add sauce ingredients into a large pot, heat until simmering, and simmer over low heat, uncovered, for 45 minutes, stirring occasionally and breaking up tomatoes with the side of your spoon as they cook and break down.
With handheld wand emulsifier, blend until smooth. Add chicken strips to a bowl, add sauce to coat well, tossing. (*Leftover sauce freezes well for next time or other uses.)
Warm or grill tortillas and spread bottom centers with refried beans. Top with piles of tinga chicken. Top with shredded lettuce, chopped tomatoes, guacamole, Chipotle Sour Cream, and finely chopped cilantro or fresh parsley. Serve hot and enjoy!
For Chipotle Sour Cream: In medium bowl whisk together until smooth a 1/4 cup sour cream, 1 Tbl. pureed chipotles in adobo (or to taste), and a 1/4 tsp. Key Lime Juice (or to taste and for consistency desired). *I just use Nellie & Joe's bottled juice.
*I always puree a can of chipoltes in adobo sauce before using.