Tinga de Pollo

also called tinga · chicken tinga · tinga poblana · pollo en tinga · tinga de gallina

The table

1 lb(450 g; cored)Roma tomatoesblend smoothpour over, reduce 10 minsimmer the chicken in, 10 min
3(plus 1 Tbs of the adobo from the tin)chipotles in adobo
2 clovesgarlic
1 tspdried Mexican oregano
1 large(sliced thin)white onionfry the onion 8 min
2 Tbsvegetable oil
2 lb(900 g; skinless)boneless chicken thighspoach 25 min, shred
1/2(halved)white onion
3 clovesgarlic
1bay leaf
2 tspkosher salt
6 cups(1.4 L)water
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1blend smooth

2fry the onion 8 min

3poach 25 min, shred

5simmer the chicken in, 10 min

goes in with what steps 3 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. poach 25 min, shred

    25 minwalk awayfrom the start

  2. blend smooth

    not timedfrom the start

  3. fry the onion 8 min

    8 minneeds youfrom the start

  4. pour over, reduce 10 min

    10 minwalk away8 min in

  5. simmer the chicken in, 10 min

    10 minwalk away25 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need skillet

Goes with

See how it is written
>> title: Tinga de Pollo
>> category: Stews & Braises
>> tags: chicken, chipotle, tomato, mexican, stovetop, tacos
>> counters: Taquería
>> aka: tinga, chicken tinga, tinga poblana, pollo en tinga, tinga de gallina
>> pairs-with: corn-tortillas, refried-beans
>> servings: 6
>> time: 1 hr 15 min
>> step.1: poach 25 min, shred
>> step.2: blend smooth
>> step.3: fry the onion 8 min
>> step.4: pour over, reduce 10 min
>> step.5: simmer the chicken in, 10 min

Poach @boneless chicken thighs{2%lb}(900 g; skinless), @white onion{1/2}(halved), @garlic{3%cloves}, @bay leaf{1}, and @kosher salt{2%tsp} in @water{6%cup}(1.4 L) for ~poach{25%min}, then lift the meat out and shred it, keeping a cup of the broth.

Blend @Roma tomatoes{1%lb}(450 g; cored), @chipotles in adobo{3}(plus 1 Tbs of the adobo from the tin), @garlic{2%cloves}, and @dried Mexican oregano{1%tsp} smooth.

Fry @white onion{1%large}(sliced thin) in @vegetable oil{2%Tbs} in a wide #skillet{} for ~fry{8%min}, until it goes limp and gold at the edges.

Pour @&(~2)tomato-chipotle purée{} over @&(~1)softened onion{} and reduce for ~simmer{10%min}, until it darkens and stops tasting raw.

Simmer @&(1)shredded chicken{} in @&(~1)tinga sauce{} with @kosher salt{1%tsp} for ~simmer{10%min}, loosening it with the reserved broth so it stays saucy rather than dry.