Authentic chicken tinga tacos

Nothing tastes better than handmade tacos, Chef Paul Lillakas shows us how it's done!

45 min
45 min


Chicken Tinga Tacos

Chipotle Mayo


  1. In large bowl, combine masa, water and salt. Mix until dough comes together into one ball. If dough feels dry, add water 1 teaspoon at a time. Divide dough into 16 equal balls. Cover with damp cloth or paper towel.
  2. Place each ball between two sheets of parchment paper or plastic wrap. Using a tortilla press or bottom of a large flat casserole, flatten each ball until 2-3 mm thickness.
  3. Carefully transfer to nonstick skillet over medium-high heat; cook, flipping once until lightly blistered, about 1-2 minutes per side.
  4. Store cooked tortillas under damp cloth or paper towel.

Chipotle Mayo

In bowl, combine mayonnaise and chipotle paste. Cover and set aside.

Chicken Tinga

  1. Heat oil in large skillet over medium-high heat; add onions and cook, stirring occasionally, until softened, about 5-6 minutes.
  2. Add chipotle paste, passata, vinegar, water and salt; stir to combine.
  3. Add chicken, stirring, and cook just until heated through, about 2 more minutes.


Lay tortillas onto large board or platter. Spread 1 heaping tsp of chipotle mayo onto each tortilla, top with chicken mixture and other desired toppings.

Optional Toppings

Sliced Avocado

Cojita Cheese or Crumbled Feta


Green Onions

Sour Cream

Cooking Tip

To make Chipotle paste: puree 1-2 cans of chipotles in adobo sauce in food processor or blender. Transfer to a large freezer bag, flatten and freeze. Break pieces off as needed. Paste will thaw quickly. Use to add a smoky spiciness to soups, stews, sauces, marinades and salsas.