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30 minutes, Fast: 1½ hours Slow: 4½ to 5½ hours
This is a version of classic tinga from the Mexican state of Puebla. We skipped the typical pork and chorizo sausage in favor of leaner, faster-cooking chicken thighs. And we took a cue from our recipe for chicken in green mole and thicken the sauce by cooking tortillas right in the pot with the other ingredients. The shredded chicken can be tucked into tacos or wrapped up with other fillings to make a burrito, or serve it simply with rice or tortillas alongside. Diced white onion, shredded cabbage, sliced avocado and/or crumbled queso fresco are excellent flourishes that add color, flavor and texture to the dish.
chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
Kosher salt and ground black pepper
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