Full Meal
Shredded Chicken Tacos (Tinga de Pollo)
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.
- Total
- 0 min
- Prep
- 0 min
- Cook
- 0 min
- Serves
- 6
Credit
Recipe from americastestkitchen.com
Ingredients
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Instructions
One step at a time — you've got this.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.
Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits.
Return chicken to pot, reduce heat to medium-low, cover, and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.
Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.
Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.