Happy Taco Tuesday!

🔥 If you haven’t tried Chicken Tinga tacos, amigo… you haven’t really lived! We uncovered the shredded chicken magic that’ll turn Taco Tuesday into a full-blown fiesta.

Fun fact… Chicken Tinga hails from Puebla, Mexico—shredded chicken simmered in smoky chipotle-tomato sauce. Traditionally served on tostadas or tortillas, it’s a beloved dish blending indigenous and Spanish culinary influences.

🌮 Grab a napkin. It’s about to get saucy. Scroll on down!👇

Cheers,
~the Taco Tuesday crew

Recipe By: You Suck At Cooking
YouSuckAtCooking.com delivers absurd, deadpan cooking tutorials packed with sarcastic humor, bizarre tangents, and surprisingly legit recipes—equal parts comedy sketch, kitchen hack, and surreal internet fever dream.

INGREDIENTS
2 tablespoons of vegetable oil
1 medium white onion cut into slices
2 large garlic cloves finely diced
3 cups of tomato cut into cubes
2 tablespoons of cilantro chopped extra to decorate
2 chipotle peppers in adobochopped (the ones that come in a can) *
3 cups chicken cooked and shredded **
Flour or corn toritillas
Salt and pepper to taste.

INSTRUCTIONS
Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.

Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.

Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.

To serve, garnish with chopped cilantro. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

WATCH the VIDEO!