Shredded Chicken Tacos (Tinga de Pollo)

Name: Shredded Chicken Tacos (Tinga de Pollo)
Yield: Serves 6
Cuisine: Latin America & Caribbean, 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

Main Courses

Latin America & Caribbean

Mexican

Poultry

Chicken

Smoky, earthy tinga de pollo may share the same flavors as the shredded pork version of this saucy taco filling, but it often lacks the same depth. We set out to change that.

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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