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

Main Courses
Latin America & Caribbean
Mexican
Poultry
Chicken

By Steve Dunn ･ 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

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