Shredded Chicken Tacos (Tinga de Pollo)
Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV
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...