Spice It Up: Crafting the Perfect Mexican Spice Blend for Chicken Tinga Tacos
When it comes to Mexican cuisine, the secret ingredient isn’t just the meat or tortillas—it’s the spices. And when you’re making Chicken Tinga tacos, a good spice blend can be the difference between an okay meal and something truly mouthwatering. Sure, you can grab a pre-made taco seasoning packet from the grocery store, but where’s the fun in that? Why settle for bland when you can create a spice blend that packs a punch?
In this post, we’ll dive into how to craft a perfect Mexican spice blend using both fresh and dried ingredients. I’ll even include a simplified version using only dried herbs and spices for those days when you can’t make it to the store. And to top it off, I’ll share a Chicken Tinga taco recipe that takes things up a notch by using some of the same spices to make a rich, flavorful sauce.
Why Make Your Own Spice Blend?
Why bother making your own spice blend when you could just buy one? Well, for starters, making your own blend gives you control over the flavors. You can tweak the spice level, add more smokiness, or dial up the garlic, depending on your taste. Plus, when you use fresh spices and herbs, the flavors are so much more vibrant. Let’s be real, freshly toasted cumin just hits differently than the powdered stuff that’s been sitting in your pantry for two years.
The Fresh & Dried Mexican Spice Blend for Chicken Tinga
To make the best Chicken Tinga tacos, you’ll need a flavorful spice mix that combines the depth of dried spices with the brightness of fresh ingredients. Here’s a guide to crafting a well-balanced spice blend using both.
Fresh Ingredients for Mexican Spice Blends:
- Fresh Cilantro: Adds brightness and a fresh, herbaceous note to balance out the smoky spices.
- Garlic Cloves: You can’t have a good taco without garlic. Fresh garlic adds a sharp, pungent flavor that complements the heat of the chilies.
- Fresh Lime Zest: A zing of lime zest cuts through the richness of the chicken and adds a fresh, citrusy aroma.
- Chipotle Peppers in Adobo: Smoky, spicy, and slightly tangy, chipotle peppers bring that signature Tinga flavor.
Dried Ingredients for Mexican Spice Blends:
- Dried Oregano (preferably Mexican Oregano): Mexican oregano has a citrusy, earthy flavor that pairs well with smoky chilies and tomatoes.
- Cumin: No Mexican spice blend is complete without cumin. Its warm, earthy flavor is the backbone of many Mexican dishes.
- Smoked Paprika: Adds depth and smokiness without overwhelming heat.
- Ground Coriander: Coriander seeds give a light, citrusy note that brightens up the blend.
- Chili Powder: A mix of ground chilies adds heat and flavor to the blend.
- Ground Black Pepper: Enhances the overall flavor, balancing out the heat and spice.
The Fresh & Dried Chicken Tinga Spice Blend Recipe:
- 1 tablespoon fresh lime zest
- 2 garlic cloves, finely minced
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons chipotle peppers in adobo (chop them up for more even heat distribution)
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
How to Use This Blend:
Rub this blend all over your chicken before cooking or marinate your chicken in it for at least an hour. The combination of fresh and dried ingredients ensures you get depth from the dried spices and brightness from the fresh ones, giving your chicken Tinga a complex, layered flavor.
Chicken Tinga Tacos with a Smoky Tomato Sauce
Now that you have your spice blend, let’s get cooking. Chicken Tinga tacos are all about slow-cooked, shredded chicken that’s simmered in a smoky tomato sauce. But we’re kicking it up a notch by using your custom spice blend to season both the chicken and the sauce.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (you can use breasts, but thighs stay juicier)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons chipotle peppers in adobo (if using the fresh-dried blend)
- 2 tablespoons of your Chicken Tinga Spice Blend (either version)
- 1/2 cup chicken broth or water
- 1 tablespoon olive oil
- Corn tortillas for serving
- Toppings: chopped fresh cilantro, avocado slices, crumbled queso fresco, lime wedges
Instructions:
- Cook the Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with 1 tablespoon of your spice blend, coating them well. Sear the chicken thighs on both sides until they are golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. - Sauté the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Cook until the onions are soft and translucent, about 5 minutes. If you’re using the fresh-dried blend, add the chopped chipotle peppers in adobo at this stage. - Make the Sauce:
Pour in the crushed tomatoes, chicken broth, and remaining tablespoon of the spice blend. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer. - Simmer the Chicken:
Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat and cover the skillet. Let the chicken simmer in the sauce for 20-25 minutes, or until the chicken is cooked through and tender. - Shred the Chicken:
Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir it into the sauce, allowing it to soak up all those smoky, spicy flavors.
Assemble the Tacos:
Warm your tortillas in a dry skillet or over an open flame for that slightly charred flavor. Spoon the Chicken Tinga onto the tortillas and top with cilantro, avocado slices, crumbled queso fresco, and a squeeze of lime.