Chicken Tinga Tacos

This zesty Chicken Tinga Taco is simple to prepare and better to eat. Feeding four in less than 40 minutes, make a memory and let the small hands in your kitchen help prepare the toppings for this delicious family meal.

Recipe courtesy of Ashley, Surf and Sunshine, 2015

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  • For Chicken Tinga:
  • 1 tablespoon

    olive oil

  • 1 small

    diced sweet onion

  • 1

    minced clove of garlic

  • 1/2 pound

    cooked and shredded chicken

  • 1 teaspoon


  • 1 teaspoon


  • 1 teaspoon

    dried thyme

  • 1 teaspoon


  • 8 ounces

    HERDEZ® Traditional Chipotle Mexican Cooking Sauce

  • 1/2 cup

    chicken broth

  • For Tacos:
  • Corn tortillas

  • 1 (16-ounce) can

    pinto beans, mashed and cooked

  • 1 cup

    shredded lettuce

  • 1/2 cup

    Cheddar cheese

  • HERDEZ® Salsa Casera

  • 1

    avocado for garnish

Print Recipe

Serves 4



  1. In medium skillet, heat oil over medium heat. Saute onions 2-3 minutes or until slightly translucent, then add garlic and allow to cook an additional minute.

  2. Add chicken with oregano, marjoram, thyme and black pepper. Stir 1 minute.

  3. Add HERDEZ® Traditional Chipotle Mexican Cooking Sauce and chicken broth. Bring to boil over high heat, then reduce to simmer. Simmer 20 minutes.

  4. Top corn tortillas with layer of mashed pinto beans and chicken tinga mixture. Top with lettuce, cheese, salsa and avocados. Serve hot.


DOÑA MARÍA® Mole Adobo

Made with two distinct chiles for spicy, sweet and satisfying dishes.

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