Chipotle BBQ Chicken Tinga Tacos

Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.

• 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
• ⅓ cup distilled white vinegar
• ½ cup ketchup
• 1 ½ pounds skinless, boneless chicken breast halves
• ½ cup beer
• 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
• 6 garlic clove (blank)s whole garlic cloves
• 2 teaspoons ground dried chipotle chili pepper
• 6 (6 inch) corn tortillas, or as needed

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.