Shredded Chicken Tacos (Tinga de Pollo)

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Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

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. ­

SERVES 6

TIME 1¼ 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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