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Spicy Tinga Chicken Tacos with Cotija

Serves: 2-4
The perfect tacos - made with spicy, smoky tinga chicken and crumbled Cotija cheese, you will want to make them again and again.


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  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 2 chipotles in adobo + 1 tbsp sauce
  • 1, 15 oz can fire roasted tomatoes
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 lb cooked & shredded chicken
  • Corn tortillas, to serve
  • Rizo Bros Cotija Cheese, crumbled, to serve
  • Desired toppings such as pickled onions, cilantro, lime, and sour cream


  1. To a blender or food processor, add the onion, garlic, chipotles in adobo, fire roasted tomatoes, oregano, salt, and pepper. Blend until mostly smooth but some chunks remain, about 15 seconds.
  2. Heat a medium saucepan over medium heat and pour the sauce into the saucepan. Cook, stirring occasionally, until the sauce is partially reduced and darker in color, about 10 minutes.
  3. Remove the saucepan from the heat and toss with the shredded chicken.
  4. Assemble tacos with the chicken, Rizo Bros Cotija Cheese, and other desired toppings such as pickled onions, fresh cilantro, and lime.