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Home » All Recipes » Chicken Tinga Tacos with Roasted Poblano Salsa

Chicken Tinga Tacos with Roasted Poblano Salsa

May 19, 2015 by Dhanya Samuel 14 Comments

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Any time is taco time!

Chicken Tinga Tacos with Roasted Poblano Salsa - thespiceadventuress.com

Yes, I can eat tacos at any given time of the day, right from breakfast to dinner. I find these little parcels an explosion of flavour and texture. Keep it simple or get creative and gourmet, but tacos are delightfully delicious, full of oomph and a food that makes me smile from within.

Today, we have Chicken Tinga Tacos with a Roasted Poblano Salsa.

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Tinga comes from the Mexican state of Puebla and is a simple dish that is famous and common across the country. I have used chicken today but this works well with pork and beef. Tinga is generally prepared as a filling for tacos, empanadas, tlacoyos and also as a topping for tostadas.

The signature ingredient responsible for the flavour profile of the tinga is the chipotle peppers. I used chipotle in adobo sauce but you can use just the peppers too. Chipotle adds not just heat but a complex and rich smoky depth to this chicken tinga.

Extremely simple to make, the tinga is an extremely versatile dish that you could use in so many ways. I even made a lunch box subway with this topped with some pickled jalapenos and mayo…..deliciousness!

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And of course, no taco is complete without a salsa. Couldn’t go past the poblanos at the local market without grabbing a bunch, and these found a way into my salsa. Again, I wanted to add a hint of smokiness along with the heat so roasted the poblanos to complement the freshness of the other ingredients.

So there you have it – my Mexican fiesta with chicken tinga tacos topped with a roasted Poblano salsa, deliciously cocooned in mini corn tortillas.

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Chicken Tinga Tacos with Roasted Poblano Salsa - thespiceadventuress.com
Print Recipe

Chicken Tinga Tacos with Roasted Poblano Salsa

Course: Main Course
Cuisine: Mexican

Ingredients

For the chicken tinga:

  • 500 gms chicken; cooked and shredded
  • 2 tbsp vegetable oil
  • 1 medium onion finely sliced
  • 2 large garlic cloves finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 3 large red tomato finely chopped
  • 2-3 chipotle peppers in adobo sauce adjust to your heat preferences; chopped
  • Salt to season
  • Black pepper to season

For the salsa:

  • 2 poblano peppers
  • 1 large red onion finely chopped
  • 2 ripe red tomatoes finely chopped
  • 2 tbsp fresh coriander leaves finely chopped
  • 1 lemon
  • Salt to season

Others:

  • 1 packet of mini corn tortillas
  • Lemon wedges

Instructions

For the tinga:

  • Cook the chicken with a bit of salt, shred and keep aside.
  • In a large pan, heat oil and add the sliced onions. Soften for about 2 minutes and then add the garlic.
  • Cook for about 2 minutes or till fragrant and then add the tomatoes and parsley. Lower heat and cook till the tomatoes have begun to release their juices and turn slightly mushy.
  • If the tomatoes you use do not release enough juice, add a few tbsps of water.
  • Next add the chicken and chipotle peppers; season with salt and pepper. Cook for about 8 to 10 minutes till the sauce has reduced and the mixture comes together.

For the salsa:

  • Roast the Poblano peppers till the outside skin has charred well; I did this on a stovetop but you can use the oven too. Cool lightly and remove the skin, pith and seeds. Chop the flesh and add to a bowl.
  • To the same bowl, add chopped onions, tomatoes and fresh coriander; mix well to combine.
  • Squeeze lemon juice and season with salt.

Notes

Leftover rotisserie chicken works well for a tinga.
If you can’t find Poblano peppers, use any other type of peppers. Bell peppers/capsicum also work great though this wont’ give any heat.
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Tacos are meant to be a communal meal. Individual plates have no place here; so bring out all the components of the meal to the table and get your family around. Let each one create their own tacos and enjoy amidst plenty of fun and laughter!

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Reader Interactions

Comments

  1. RecipeTin (@Recipe_Tin)

    July 20, 2016 at 11:37 pm

    This is a must try! Your salsa looks good! Love that it has some lemony flavour in it. And this is easy to make too! 😀

    Reply
    • vanyadhanya

      July 20, 2016 at 11:48 pm

      It’s a lovely one, isn’t it. Thanks Nagi

      Reply
  2. SLA

    July 14, 2015 at 12:46 am

    This recipe has become our go-to for tacos. I skip the salsa and just added roasted diced peppers to the chicken mix. Love!

    Reply
    • vanyadhanya

      July 14, 2015 at 2:30 am

      awesome to hear that….diced peppers would just add that perfect sweetness to it.

      Reply
  3. rebeccassunday

    May 21, 2015 at 12:52 pm

    Oo0o0o this looks delicious! So fresh and light. x

    Reply
    • vanyadhanya

      May 21, 2015 at 1:28 pm

      Thanks Rebecca; you must give it a go – easy and delicious.

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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