This is one of the few recipes in which it’s possible to use chicken breasts (eight hours in the slow cooker is not easy on that lean cut): The meat is shredded after cooking and the stew is saucy enough that the breasts can withstand a bit of overcooking. However, feel free to substitute thighs, or even pork shoulder.
Put the onion, garlic, chipotles, tomato paste, stock, chicken,
Using two forks, shred the chicken in the cooker. Taste and season with more salt and pepper, if needed. Serve the tinga with the warm tortillas.
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