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Chicken Tinga Tacos

Reheating time: 10-15 minutes

OH YEAH! The evolution of WECO’s tacos has been very enjoyable for me to watch. What started as a seemingly novelty “name for a day” type thing has built itself into a phenomenon. Our tacos may not compare to what you can get at some bona-fide taquerias in the area (we don’t even try, those guys are cien por ciento chingon and we don’t stand a chance), but they are delicious, made with the best ingredients, and guess what- you get to make them. Which is the best part if you ask me. Similar to the saying that I use at home with my cat, Spoon: if she fits, she sits; if it’s in a tortilla, it’s a taco. Endless possibilities. I’m going to get a big tortilla cat toy for Spoon and put her in it. Spoon tacos. Not coming on the menu, ever. You can’t eat Spoon. We love her too much. Tonight we’re mixing it up, combining two of our favorite taco toppings into one fun salsa- the pickled red onion pico. Delicious. Also featuring bacon, with some refried beans ;), some of our best rice yet, and oh yeah. The tinga. Don’t mess with tinga. Get in there!

For the tinga:

Warm the tinga in a saucepot- add a bit of water to get it nice and saucy, and warm over medium until it’s steamy and hot. Saucy is good- don’t be afraid to add a bit more water if it dries up a bit. The sauce is super concentrated flavor, just make sure to season with some salt and pepper if you do choose to dilute. Once it’s hot, cover with a lid and move on to the rest of the ingredients!

For the rice:

Hypocrite alert- as much as I hate the microwave, it’s the best way to heat up your rice to get it nice and fluffy again. I wouldn’t do it in the plastic container (just cause it will take too long for some of the bigger portions), but you can if you don’t want to dirty another dish. I recommend scooping the rice into a pyrex dish, covering with a damp paper towel, and microwaving for 2-3 minutes till it’s nice and hot. Boom. Hot rice. Or, be like me and fry the crap out of it. 

For the beans:

Microwave works for these, too. But I would fry them in a nonstick pan to bloom all the spices. To microwave, scoop into a microwave safe dish and nuke for 3-4 minutes, till hot. I don’t know how long microwaves take. Sorry. The COOLER way would be to melt a bit of butter in a nonstick pan, and when foamy, add the beans, stirring so they fry. Thin with a bit of water, and stir till hot! 

For the tortillas:

Best way to heat these baddies up is to char them over an open flame for 5-10 seconds on each side, so they get warm and lightly charred. Stack them up under a warm and slightly damp dish towel to keep them hot and let them steam a bit. Alternatively, warm them in a nonstick pan one at a time. Get them hot! 


You know the drill. No rules. Anything goes. Be a crazy person, or play it safe. I don’t even want to know what you do. (Actually, yes, I like hearing what you guys like and don’t like!). If it fits in a tortilla, it’s definitely not my cat Spoon. Go crazy y’all. Enjoy your life. Enjoy your tacos. We love you!

Dinner is served, and solved. #weareweco

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