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Chicken Tinga Tacos with Roasted Poblano Salsa

Course: Main Course
Cuisine: Mexican


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


  • 1 packet of mini corn tortillas
  • Lemon wedges


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.


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.