Shredded Chicken Tacos (Chicken Tinga)

Two recipes here. One is my simple version. The other is adapted from Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World by Americas Test Kitchen.

Simple Shredded Chicken in Tomato Sauce

• 2 tablespoons vegetable oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 pounds chicken thighs or split chicken breasts (with or without skin and bones)
• 1 (8oz) can Hunts tomato sauce + water to fill the can
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked pepper

1. Coat a saucepan with oil and place over medium heat. Cook onions until softened and just starting to brown, about 5-7 minutes.
2. Add garlic and cook until fragrant.
3. Add chicken, tomato sauce, wate, salt, and pepper; bring to a boil. Reduce and simmer for 45 minutes.
4. Remove the chicken from the sauce, reserving sauce. Remove bones and skin, if any. Shred meat and add back to the sauce.
5. Serve with sliced avocado and cilantro.

America’s Test Kitchen Shredded Chicken Tacos

• 2 pounds chicken thighs, skinless (with or without bones) or 2 split chicken breasts
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, minced or 1 teaspoon garlic powder
• 2 tablespoons minced canned chipotle chili in adobo sauce (1 tablespoon provides plenty of heat)
• 1 teaspoon ground cumin (I prefer 1/4 teaspoon)
• 1/4 teaspoon ground cinnamon (I prefer allspice)
• 1/2 teaspoon brown sugar
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 teaspoon grated lime zest plus 2 tablespoons juice
• Fried tortilla shells
• Toppings: sliced avocado, cilantro, diced tomatoes

1. Pat chicken dry with paper towels; sprinkle with salt and pepper.
2. Heat 1 tablespoon oil in a pot, Dutch oven, or stove-top pressure cooker over medium-high heat. Brown the chicken in two batches until browned on both sides; transfer to a plate.
3. Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.
4. Stir in chipotle, cumin, cinnamon (or allspice), and garlic; cook until fragrant.
5. Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.
6. Transfer mixture to blender and process until smooth.
7. Return mixture to pan and add the chicken.
8. Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks (If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release).
9. Remove chicken and shred (shred chicken quickly by placing in the bowl of a stand mixer. Place the paddle attachment and turn on low or medium. The chicken shreds perfectly in seconds).
10. Meanwhile, raise the heat under the pot and boil gently until the sauce thickens to your liking.
11. Return the shredded chicken to the pot; add lime zest and juice.

Print Recipe

Chicken Tinga Tacos

Ingredients

• 2 pounds chicken thighs, skinless (with or without bones) or 2 split , bone-in chicken breasts
• Salt and pepper
• 2 tablespoons neutral oil
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, minced or 1 teaspoon garlic powder
• 2 tablespoons minced canned chipotle chili in adobo sauce (1 tablespoon provides plenty of heat)
• 1 teaspoon ground cumin (I prefer 1/2 teaspoon)
• 1/4 teaspoon ground cinnamon (I prefer allspice)
• 1/2 teaspoon brown sugar
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 teaspoon grated lime zest plus 2 tablespoons juice
• Tortillas (we prefer corn tortillas lightly fried
• ToppingsL sliced avocado, cilantro, diced tomatoes

Instructions

1

Pat chicken dry with paper towels; sprinkle chicken with salt and pepper.

2

Heat 1 tablespoon oil in a pot or Dutch oven over medium-high heat. Brown the chicken in two batches until browned on both sides; transfer to a plate.

3

Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.

4

Stir in chipotle, cumin, cinnamon (or allspice), and garlic and cook until fragrant.

5

Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.

6

Transfer mixture to blender and process until smooth.

7

Return mixture to pan and add the chicken.

8

Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks (If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release).

9

Remove chicken and shred.

10

Meanwhile, raise the heat under the pot and boil gently until the sauce thickens to your liking.

11

Return the shredded chicken to the pot; add lime zest and juice.