Easy Rotisserie Chicken Tinga Tacos

A traditional Mexican dish, Chicken Tinga (Tinga de Pollo) is so simple, colorful and delicious. Made with onion, tomatoes and Chipotle en Adobo, this is one of the easiest dishes. Tinga de Pollo can be used for tacos, tostadas, salads, or served over rice!

  • Author: Laura
  • Prep Time: 15-20 min
  • Cook Time: 15-20 min
  • Total Time: 30-40 min
  • Yield: 6 Servings 1x
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Mexican


  • 1 Rotisserie Chicken, shredded, discard skin and bones. (yields approx. 4 cups chicken)
  • 2 Tbsp (30ml)  Oil (olive, vegetable, canola)
  • 1 Medium Onion, chopped
  • 23 cloves garlic, crushed, chopped
  • 15-oz. (411g) can Diced Tomatoes, fire-roasted prefered
  • 1/4 of a 7oz. can (1.75oz, 51g) Chipotle Peppers in Adobo Sauce (around 3 chiles and 1 tsp Adobo)
  • 1 tsp Mexican Oregano (See Note 1)
  • 12 Tbsp Vinegar (Apple Cider, or white or red wine vinegar)
  • 23 Tbsp (30-45ml) water, as needed and desired
  • 1 1/2 tsp Kosher Salt
  • 1216 Taco shells (any taco-sized shell, crunchy or soft), or rice, for serving.

Toppings, as you wish:

  • Queso Fresco or Cotija Cheese
  • Pico de Gallo or Salsa
  • Chopped Scallions or red onion
  • Guacamole
  • Sliced Avocado
  • Limes to squeeze
  • Chopped Cilantro
  • Sour Cream
  • Guacamole


  1. In a large saute pan over medium heat, pour in the oil. Once it shimmers, add the chopped onion, and cook, stirring occasionally for about 4 minutes. Add the chopped garlic, and stir until fragrant, about 1 minute.
  2. Pour in the undrained diced tomatoes, the chopped chipotle chiles, adobo, and oregano. Add vinegar and salt to taste. (I used 1 1/2 tsp Kosher salt and 2 Tbsp Apple Cider vinegar. You may prefer more or less of each.)
  3.  Simmer the sauce over medium-low heat for 7-8 minutes. If it gets too dry, add a bit of water, 2-4 Tbsp, as desired. Taste and add salt and vinegar to taste. Stir in the shredded chicken, and cook an additional 5 minutes, or until heated through. 
  4. Serve over rice, or in taco shells along with desired toppings.


1. Unlike Italian Oregano, Mexican Oregano is earthier, a bit grassy, a bit of a citrus note. If you don’t have Mexican Oregano, you could possibly substitute Marjoram. Or feel free to just omit it.


Keywords: Pollo de Tinga, Chicken Tinga, Rotisserie Chicken Tacos, How to make Chicken Tinga, Easy Chicken Tinga, Chicken Tinga , Easy Chicken Tinga Tacos, Tacos,

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