Did you know that slowly cooking chicken thighs in a smoky tomato sauce turns them into a SUPER tender taco filling?
In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.
Stir in garlic, salt, cumin, paprika, cinnamon, and chipotle chile powder and cook until fragrant, about 30 seconds.
Stir in tomato sauce, scraping up any browned bits on bottom of saucepan. Use tongs to add chicken to saucepan and stir to combine.
Bring mixture to boil. Reduce heat to medium‑low, cover, and simmer until chicken is very tender, about 25 minutes. Turn off heat.
Use oven mitts to remove lid. Use clean tongs to transfer chicken to cutting board and let cool slightly. Use 2 forks to shred chicken into bite-size pieces.
Return shredded chicken to saucepan. Cook over medium heat, stirring often with clean wooden spoon, until sauce thickens and clings to chicken, 10 to 15 minutes. Turn off heat. Stir in lime zest and juice.
Follow these three steps whenever you need to chop onions:
Follow the steps on the next two slides when you need to mince garlic cloves for a recipe. Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. (You can also use a garlic press to both peel and mince garlic—so easy.)
A dish called tinga is traditional in Mexico’s Puebla region. Making tinga involves cooking meat in a spicy, smoky tomato sauce until it’s perfectly tender and then shredding the meat and using it to fill tacos or top tostadas. One version of tinga, tinga de puerco (“TING-uh deh PWERK-oh”) is made by cooking a piece of pork for hours—sometimes all day! This version, tinga de pollo, (“TING-uh deh POY-yo”) uses chicken thighs instead of pork and cooks MUCH faster—that means you get to eat tacos sooner!
Tinga dishes have a sauce that’s often made with smoky, spicy chipotle chiles in adobo sauce. Chipotle chiles are actually dried and smoked jalapeño chiles, and the adobo sauce is made from vinegar, tomatoes, and herbs. To tone down the heat (and save you some cleanup), this recipe uses chipotle chile powder for spice (a little goes a long way!) and smoked paprika to give your tinga that special smoky flavor.
Here are three ways to add smoky chipotle flavor to dishes like Chicken Tinga Tacos: