Why This Recipe Works

Switch up your taco routine with these smoky, spicy chicken tinga tacos! A spice lineup of cumin, smoked paprika, cinnamon, and chipotle chile powder give the chicken filling a complex flavor that kids and adults alike won’t be able to resist. This recipe is a great opportunity for kids to see a core cooking technique in action: braising! Braising involves simmering ingredients (usually meat) with a small amount of liquid in a covered pot. Ask kids to describe the texture of the raw chicken as they add it to the pot in step 3 (it’s smooth and solid) and then the texture of the chicken as they’re shredding it in step 5 (it’s supertender and easy to shred). Kids can learn more about the science of braising in “Fun Fact: Praise for the Braise,” below.

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.