recipe

Did you know that slowly cooking chicken thighs in a smoky tomato sauce turns them into a SUPER tender taco filling?

safety
  • Uses a knife
  • Uses the stovetop
  • Uses the microwave
difficulty
  • Advanced
time
  • 1 hour and 15 minutes
yield
  • Serves 4
  • (Makes 8 to 10 tacos)

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Prepare Ingredients

2 tablespoons
vegetable oil
1
onion, peeled and chopped fine
3
garlic cloves, peeled and minced
1 teaspoon
salt
1 teaspoon
ground cumin
½ teaspoon
smoked paprika
¼ teaspoon
ground cinnamon
⅛–¼ teaspoon
chipotle chile powder
1
(8-ounce) can tomato sauce, opened
1½ pounds
boneless, skinless chicken thighs
1 teaspoon
grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime
8–10
(6-inch) corn tortillas

Gather Equipment

Large saucepan with lid
Wooden spoon
Tongs
Oven mitts
Cutting board
2
forks
Microwave-safe plate
Dish towel
1
 
2 tablespoons
vegetable oil
1
onion, peeled and chopped fine

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.

 
2
 
3
garlic cloves, peeled and minced
1 teaspoon
salt
1 teaspoon
ground cumin
½ teaspoon
smoked paprika
¼ teaspoon
ground cinnamon
⅛–¼ teaspoon
chipotle chile powder

Stir in garlic, salt, cumin, paprika, cinnamon, and chipotle chile powder and cook until fragrant, about 30 seconds.

 
3
 
1
(8-ounce) can tomato sauce, opened
1½ pounds
boneless, skinless chicken thighs

Stir in tomato sauce, scraping up any browned bits on bottom of saucepan. Use tongs to add chicken to saucepan and stir to combine.

 
4
 

Bring mixture to boil. Reduce heat to medium‑low, cover, and simmer until chicken is very tender, about 25 minutes. Turn off heat.

 
5
 

Use oven mitts to remove lid. Use clean tongs to transfer chicken to cutting board and let cool slightly. Use 2 forks to shred chicken into bite-size pieces.

Shredding Meat

Transfer cooked meat from saucepan to cutting board or large plate and let cool slightly.

Use 2 forks to pull meat apart and shred it into bite-size pieces.

 
6
 
1 teaspoon
grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime

Return shredded chicken to saucepan. Cook over medium heat, stirring often with clean wooden spoon, until sauce thickens and clings to chicken, 10 to 15 minutes. Turn off heat. Stir in lime zest and juice.

 
7
 
8–10
(6-inch) corn tortillas

Stack tortillas on microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Divide chicken evenly among warmed tortillas. Serve.