Chicken Tinga

Ingredients — tap to check off as you gather

• 1 ½ lb (680 g) boneless chicken thighs
• 4 cup (1 L) water
• 1 tsp (6 g) salt
• 2 Tbs (30 mL) oil
• 1 (150 g) onion — sliced
• 2 cloves (6 g) garlic — minced
• 1 tsp (1 g) dried oregano
• 14 oz can (400 g) crushed tomatoes
• 2 (30 g) chipotles in adobo — minced, plus 1 Tbs sauce

Steps

1. Poach (gentle simmer, 20 min) — 1 ½ lb (680 g) boneless chicken thighs, 4 cup (1 L) water, 1 tsp (6 g) salt.
2. Shred (two forks, keep the broth) — the poach from step 1.
3. Heat (medium) — 2 Tbs (30 mL) oil.
4. Sauté (5–6 min until soft) — the heat from step 3, 1 (150 g) onion.
5. Bloom (1 min) — the sauté from step 4, 2 cloves (6 g) garlic, 1 tsp (1 g) dried oregano.
6. Simmer 8–10 min (until deepened) — the bloom from step 5, 14 oz can (400 g) crushed tomatoes, 2 (30 g) chipotles in adobo.
7. Simmer 10 min (until the sauce clings; serve on tortillas) — the shred from step 2, the simmer 8–10 min from step 6.