Chicken Tinga

Purpose: They cook quickly and shred into lean strands that soak up the chipotle-tomato sauce.

Handling: Simmer gently rather than hard-boiling so the meat stays easier to shred.

Adaptation: Boneless skinless chicken thighs make a richer, softer filling and can handle a little more simmering.

Purpose: It seasons the chicken as it cooks and gives the finished sauce body without making it watery.

Handling: Reserve some broth before shredding the chicken so you can loosen the skillet sauce gradually.

Adaptation: A mild vegetable broth works, though the final filling will taste a little lighter.

Purpose: Using onion in both the poach and the skillet gives the dish sweetness and a savory backbone.

Handling: Slice thinly so the skillet portion softens quickly and blends into the sauce.

Adaptation: White onion is classic and sharp; yellow onion gives a slightly sweeter result.

Purpose: Fresh tomatoes cook down into the red base that balances the smoky chipotle.

Handling: Let them simmer until they slump and thicken before adding the chicken.

Adaptation: Canned diced tomatoes can stand in when fresh tomatoes are flat, but simmer a few minutes longer to reduce extra liquid.

Purpose: They give tinga its deep smoky flavor and a little tang from the adobo.

Handling: Mince finely so the heat spreads through the sauce instead of landing in large bites.

Adaptation: Use more adobo sauce and less pepper for a smoother, milder smoke.

Purpose: Their earthy flavor fits the smoky tinga and they are sturdy enough for a saucy filling when warmed well.

Handling: Warm until pliable and lightly steamy before filling.

Adaptation: Tostada shells make the same filling crisp and open-faced.