Chipotle Chicken Tinga Tacos

Tacos de tinga
A Frontera favorite, Tinga Tacos feature shredded chicken seasoned with onion, tomato and something spicy — in this case, Frontera Chipotle Salsa.
Servings: 1
Prep Time: 20minutes
Cook Time: 30minutes


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


  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. Stir in the salsa, tomatoes with their juice and the vinegar. Simmer, stirring regularly until quite thick, about 5 minutes. Stir in the chicken, cool, then taste and season with salt.
  2. Serve the mixture in warm tortillas. Let guests add avocado, cheese and cilantro to taste.

For tostadita appetizers, arrange 24 thick tortilla chips on one or more serving platters. Top each with a heaping tablespoon of the chicken tinga, a few pieces of avocado, a sprinkling of cheese and cilantro, and they’re ready to pass around.


  1. In the instructions, it says to add vinegar, but there is no amount or listing in the recipe. could you please add it.



  2. This recipe talks about adding the vinegar in the text but does not list a type or quantity of vinegar in the ingredient list. I’m about to try 2 tbsp of apple cider vinegar so we’ll see how that goes.

  3. I watch your show every day here in Henderson, Nevada. You know your business and my mouth waters everytime I see you create another masterpiece! Keep up the great work!

  4. I love the recipes. My husband is from Mexico and he did not think this could be real Mexican food. Everything I have cooked from Bayless has proved him wrong.

  5. Instruction 1. calls for stirring in “the vinegar.” I don’t see vinegar in the list of ingredients. What kind of vinegar and how much?

  6. I watched your show and you and your daughter made pork tinja tacos. I wrote down the recipie and wanted to find it so I could make sure that I was doing it right. I can not find it! It called for green peppers, diced tomatoes, beef stock, pork ribs, potatoes etc. Were can I find this one?

  7. Hello

    Regarding Recipe: Chipotle Tinga Chicken Tacos –
    Could you tell me how many lbs by weight of chicken that is equivalent to the recipe’s “4 cups, cooked, loosely packed”? I’d like to try this recipe with shrimp but I’m not sure how much to use.

    Thanks much,

    1. Hello Heather – I do not have an exact weight – but I would go with about 1- 1 1/2 pounds shrimp. Enjoy!

    1. Hey Greg- usually we say 3 tortillas per person so this recipe should feed 3-4 people. Sorry for the confusion!

  8. Hi,
    The Cook Time says 30 minutes, but it’s really just 10 minutes.

    Great recipe though! Especially for during the week.

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