These spicy and smoky Mexican tinga poblana tacos are the best! Tacos with shredded chicken, chorizo sausage, onion, garlic, lime juice and spices, in a unique and smoky chipotle tomato sauce make the perfect weeknight dinner.

In Spanish the word “tinga” (teen-gah) means stew and the word “Poblana” is the region in the state of Puebla Mexico where this dish originated. This tinga poblana is like a Mexican version of chili con carne without the beans and with a much more distinct flavour. Traditional chili recipes pale next to this flavourful tinga!

Not only do these tinga poblana tacos make a great weeknight dinner, they’re also ideal for game nights, cinco de mayo and pot lucks.

How I discovered tinga poblana

I had tinga poblana for the first time many years ago while visiting Zihuatanejo, Mexico. The waiter at a restaurant we were dining at recommended tinga poblana tacos and assured me I would love them. I had never heard of them before and decided to go with his suggestion.

And what a great recommendation! The flavour was incredible, and it was the most memorable dinner I had in Mexico. When I got home I tried to duplicate the flavours by developing this chicken and chorizo sausage recipe. I came pretty darn close to the authentic version I had in Mexico!

How to make tinga

Start by poaching the chicken.

Gather all the ingredients.

Brown the chorizo sausage.

Add all the remaining ingredients to the pot and cook until reduced.

Chipotles in adobo sauce

Chipotles in adobo sauce are smoked and dried jalapeños that are rehydrated in a sweet and tangy puree of tomato, vinegar, garlic and spices. They come in a small can that’s packed with spicy heat and lots of smoky flavour.

Look for chipotle peppers in adobo sauce in the Mexican section of your grocer. When you open the tin, finely mince the entire contents (by hand or with a mini food processor). Reserve leftover puree in a small mason jar and store in the refrigerator. You can also freeze small portions of the puree in ice cube trays, remove them and store the cubes in a zipper bag in the freezer.

Feel free to adjust the spice level in this dish to suit your family – but don’t skip the total amount of the chipotle peppers in adobo sauce as that’s what gives the dish its unique deep and smoky flavour. Even just 2 teaspoons of chipotles is enough for a mildly spicy and smoky flavour.

Tips on how to use leftover chipotle

One of my favourite ways to use leftover chipotle is to add some to tomato ketchup to create chipotle ketchup. My family loves this spicy ketchup with home fries! You can also add some to eggs, dips, salsa, nachos, meat marinades, soups, or to anything where you desire a smoky and spicy flavour. I’m now addicted to chipotle in adobo sauce and always have some on hand!

Chorizo sausages

It’s important to purchase fresh chorizo sausages and not the dry cured version. The fresh chorizo sausage crumble gives this recipe the best flavour. If you can’t locate chorizo sausages, then replace them with fresh spicy Italian sausages.

Tips for making tinga

To save time, poach the chicken, shred it, cover and refrigerate it early in the day or up to a day ahead.
Since you only need about ½ cup of the broth from the poached chicken for the recipe, reserve remaining broth in refrigerator or freezer. Use it for recipes that call for broth or to make soup.
Use boneless chicken thighs, boneless chicken breasts or a mixture of both.
De-case the chorizo sausages and brown the crumbles in two batches to ensure even browning.
Make ahead early in the day and keep warm in a slow cooker.
Tinga can be frozen in an air-tight container for up to 3 months.

How to serve tinga poblana

If serving taco style have all the suggested serving laid out so everyone can help themselves and assemble their own tacos.
If you prefer to serve the tinga poblana plated, you can serve it over a bed of rice and garnish with some of the suggested servings as desired.

Give these tinga poblana tacos a try and don’t be surprised if your family confesses they love this tinga poblana more than chili con carne!

Tinga Poblana Tacos

Spicy and smoky Mexican tinga poblana tacos with shredded chicken, chorizo sausage, onion, garlic, lime juice and spices in a unique and smoky chipotle tomato sauce.

Servings 8

Ingredients

For the stewed chicken

12 boneless chicken thighs or 4 boneless chicken breasts approximately 1kg
1 small onion cut into chunks
4 garlic cloves peeled and slightly smashed
1 bay leaf
1 teaspoon kosher salt
3 cups cold water

For the sauce

1 tablespoon canola or vegetable oil
4 fresh chorizo sausages casings removed (approximately 500g - 600g)
1 large onion diced, about 1 ½ cups
4 garlic cloves finely minced
¼ cup freshly squeezed lime juice from 2 or 3 limes
156 mL tin tomato paste
796 mL tin diced tomatoes
2-4 teaspoons finely minced chipotles in adobo sauce as desired
½ cup chicken broth use the broth reserved from making the stewed chicken
2 teaspoons dried oregano
1 teaspoon each: ground cumin and ground coriander
1 bay leaf
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons liquid honey

Suggestions for serving

Flour or corn tortillas
Cooked rice
Sour cream
Sliced green onions
Diced tomatoes
Shredded lettuce
Sliced avocados
Sliced limes
Chopped cilantro
Shredded cheddar cheese

Instructions

To stew the chicken, place whole chicken pieces, onion chunks, smashed garlic, bay leaf and salt in a medium saucepan and add 3 cups cold water. Cover and bring to a light boil over medium-high heat, reduce heat to medium-low and simmer covered for 30 minutes. Transfer the chicken to a plate to cool leaving the broth in the saucepan.
Prepare a fine sieve fitted over another pot or large bowl. Drain the broth through the sieve into the pot or bowl. Discard onion, garlic and bay leaf. Reserve ½ cup broth for recipe. Reserve the remaining broth for another use.
When chicken is cool enough to handle, coarsely shred the meat with two forks or with your fingers. Set the chicken aside.
Meanwhile for the sauce, heat the oil in a large 5 or 6 qt Dutch oven over medium-high heat. Add half of the de-cased sausage and cook while breaking it up into small bits with a wooden spoon until browned and crumbled. With a slotted spoon remove it to a plate. Repeat process to cook remaining sausage, then return the first batch of browned sausage to the pot.
Add diced onion and garlic and sauté until softened, about 2 to 3 minutes. Add lime juice and tomato paste and stir until fragrant, about 1 minute.
Add diced tomatoes, minced chipotles, ½ cup chicken broth (reserved from the stewed chicken) and shredded chicken; stir well to combine. Season with oregano, cumin, coriander, bay leaf, salt, pepper and honey. Bring to a full heat uncovered over medium-high heat, stirring often, until some of the liquid reduces, about 5 – 7 minutes. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally.

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