Shredded Chicken Tacos (Tinga de Pollo)

Name: Shredded Chicken Tacos (Tinga de Pollo)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 2 tablespoons, vegetable oil; 1 , onion, halved and sliced thin; 3 , garlic cloves, minced; 1 teaspoon, ground cumin; 1/4 teaspoon, ground cinnamon; 1 (14.5-ounce) can, fire-roasted diced tomatoes; 1/2 cup, chicken broth; 2 tablespoons, minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce; 1/2 teaspoon, brown sugar; 1 teaspoon, grated lime zest plus 2 tablespoons juice; 12 (6-inch), corn tortillas, warmed; 1 , avocado, halved, pitted, and cut into 1/2-inch pieces; 2 ounces, Cotija cheese, crumbled (1/2 cup); 6 , scallions, minced; , minced fresh cilantro; , Lime wedge

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Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

SERVES6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Tinga de pollo is typically made by poaching breast meat separately from the tomato-and-chipotle-based sauce and combining the two only briefly at the end. For deeper flavor, we chose boneless thighs and cooked them directly in the sauce. F...

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