Chipotle BBQ Chicken Tinga Tacos

A homemade sweet and spicy barbecue sauce tops shredded chicken in this easy chicken tinga taco recipe.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 258 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon dry mustard
• 1 medium jalapeno pepper, seeded and minced
• 1 tablespoon salted butter, or more to taste
• 1 large yellow onion, chopped, divided
• 2 teaspoons ground dried chipotle chili pepper
• 6 (6 inch) corn tortillas, or as needed
• 6 whole garlic cloves
• 0.5 cup beer
• 0.5 cup ketchup
• 1.5 pounds skinless, boneless chicken breast halves
• 0.33333334326744 cup distilled white vinegar

Recipe Instructions

Step 1

Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 2

Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.

Step 3

Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.

Step 4

Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.

Step 5

Serve chicken mixture in tortillas.