Complete with a salsa that's hot, bright, and smoky.
chorizo sausage. I always found this to be rather odd. He also offers versions made with shredded pork stewed with chorizo. What kind of stew uses ground meat and chunks of meat side by side?Tacos: Recipes and Provocations
. Neither is a very quick or easy option. So it's good to know that even without the chorizo, chicken tinga can be both deliciousHere's chicken tinga at its most basic: Simmer chicken breasts or thighs with tomatoes, onions, and aromatics in water. Purée the tomato and onions with chipotle chilies. Shred the chicken, and stir it all together.
Seeing as I already had a hot saucepan ready, I wondered if I could add more flavor by browning the vegetables a bit. Adding diced tomatoes, tomatillos, and garlic didn't work—they released too much moisture, making them impossible to brown—but when left whole, they browned nicely over the course of a few minutes.
If I were serving chicken breasts straight up, I'd cook them to around 150°F in order to make sure they stayed juicy, with a pleasantly firm texture. But in this recipe, the chicken gets cooked twice: once in the poaching liquid, then again after it's shredded and tossed with the sauce.
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