Add in other toppings like avocado if you want. (Photo: Shawanda Mason)

I’ll go ahead and admit, I go to Taqueria Jalisco probably a little too much. But who can blame me, right? The food is just so good. Every so often, I have to get my fix for a chicken burrito and even though I usually scarf down the entire burrito, I’ve been trying to pace myself, not be so greedy and only eat half in a sitting. Listen, I know that doesn’t seem like much of an accomplishment but for me it is. My dish of choice there is a chicken burrito but anything you order will be delicious. Tacos, tostadas, you name it — it’s all good.

Taqueria offers a variety of meat choices including chicken tinga. Occasionally, if I’m feeling like I need a little extra flavor, I’ll order chicken tinga tacos or get chicken tinga in my burrito. If you’re not sure what chicken tinga is, allow me to try to explain. It’s generally made with shredded chicken and seasoned with chilies in adobo and cooked in a sauce made with tomatoes. It’s really flavorful and so good. I’m sure there are other seasonings in there but that’s the main source of flavor. I can’t compete with Taqueria Jalisco but I tried my hand at making my own version of chicken tinga tacos. If you’re looking for an at-home version, try these.

Use whatever cheese you prefer — there are no rules. (Photo: Shawanda Mason)


  • 1 tbsp. olive oil
  • 1 cup roughly chopped sweet onion
  • 2 garlic cloves, minced
  • 3 tbsp. pureed chipotle peppers in adobo
  • 1 tsp. dried oregano
  • ½ tsp. ground cumin
  • ¾ cup canned crushed fire-roasted tomatoes
  • ¼ cup chicken broth
  • ½ tsp. kosher salt
  • 3 cups shredded rotisserie chicken
  • Corn tortillas, warmed
  • ¼ cup chopped fresh cilantro
  • ¼ cup diced red onion
  • Cheese (cheddar, cotija, etc.)
  • 1 lime, cut into wedges

Heat a large skillet then add oil and onion. Sauté until tender. Add in the garlic, stir in the chipotles, oregano and cumin—cook for about a minute.

Add in the tomatoes, broth and salt; simmer and cook about 5-7 minutes.

Transfer the tomato mixture to the blender and puree until smooth. Return the sauce to a skillet then add the chicken. Cook for 5 minutes. Season to taste.

To assemble: top the warm tortillas with the chicken, sprinkle in the cilantro, onion and cheese.

Serve and enjoy!

Squeeze on a bit of fresh lime for additional flavor. (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat. Drink. Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.