Shredded Chicken Tacos (Tinga de Pollo)
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. Fire-roasted tomatoes increased smokiness, and a little brown sugar and lime juice and zest further boosted the complexity. Simmering the cooked shredded chicken in the sauce for a full 10 minutes before serving gave the sauce a chance to thicken and loosened the chicken’s muscle fibers so the sauce could really work its way into every crevice in the shredded meat’s abundant surface area.