Name: Tacos de Tinga de Pollo (Chicken Tinga Tacos)
Total time: 1 h 15 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 tablespoons vegetable oil; 1 onion , peeled and chopped fine; 3 garlic cloves , peeled and minced; 1 teaspoon table salt; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon ground cinnamon; ⅛–¼ teaspoon chipotle chile powder; 1 (8-ounce) can tomato sauce , opened; 1½ pounds boneless, skinless chicken thighs; 1 teaspoon grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime; 8–10 (6-inch) corn tortillas

Tacos de Tinga de Pollo (Chicken Tinga Tacos)

By America's Test Kitchen Kids

Published on January 4, 2023

Time

1¼ hours

Yield

Serves 4 (Makes 8 to 10 tacos)

What Kids Are Saying

“Overall, best chicken tacos I ever tasted!!” —Julia, recipe tester, age 9

Ingredients

2 tablespoons vegetable oil 1 onion, peeled and chopped fine3 garlic cloves, peeled and minced1 teaspoon table salt 1 teaspoon ground cumin ½ teaspoon smoked paprika ¼ teaspoon ground cinnamon ⅛–¼ teaspoon chipotle chile powder 1 (8-ounce) can tomato sauce, opened1½ pounds boneless, skinless chicken thighs 1 teaspoon grated lime zest plus 1 tablespoon juice, zested and squeezed from 1 lime8–10 (6-inch) corn tortillas

Before You Begin

We prefer chipotle chile powder in this recipe, but you can substitute ½ teaspoon of chili powder and a pinch of cayenne, if desired. For spicier tacos, use the full ¼ teaspoon of chipotle chile powder. Serve with your favorite taco toppings, such as hot sauce, diced avocado, chopped cilantro, sour cream, cotija cheese, and pickled red onions.

Instructions

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, 5 to 7 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 large plate and let cool slightly. Use 2 forks to shred chicken into bite-size pieces (see photo, “Step-by-Step: How to Shred Meat,” below).

Return shredded chicken to saucepan. Cook over medium heat, stirring often with wooden spoon, until sauce thickens and clings to chicken, 10 to 15 minutes. Turn off heat. Stir in lime zest and juice.

Stack tortillas on microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Divide chicken evenly among warmed tortillas. Serve.