Chicken Tinga fillingI had not heard of this Mexican dish until this past summer while in Minnesota. We went to dinner at a place called the Granite City Brewery where they had a dish called Chicken Tinga Sopes. I had to try it, and it was fantastic. Here is their description of the dish:

Crispy corn tortilla cups, chicken tinga filling, shredded lettuce, fire-roasted corn & black bean salsa, avocado salsa verde, queso fresco, pickled Fresno chili, fresh cilantro.”

This recipe is for the chicken tinga filling. The the corn and black bean salsa, the avocado salsa verde, and the peppers are covered as separate recipes. They can all be used in other dishes.

Sopes are cup-shaped corn tortillas. They will be covered separately as well. Here in Texas they are available pre-made in many grocery stores, so check in the dairy case. You may have to ask for help finding them. I suggest using them because they greatly simplify making this dish. 

Chicken tinga recipes abound on the internet. In this recipe I aims for simplicity. I know using too many ingredients will prevent many readers from trying them. This recipe makes enough for eight six-inch tacos so let’s say it will serve four people. It is also enough for maybe a dozen sopes. It freezes well so make a full recipe.

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