The first part of the recipe is very simple and we can do it in batches, since we only It consists of preparing the chicken tinga that, even, we could do at another time to later assemble the tacos.
we start cooking the chicken breasts, without seasoning, in a covered saucepan until they are tender and we can easily fray them. The key to chicken tinga is that the chicken is well shredded at the beginning so that later the sauce does the rest.
While we cook the chicken, fry the chopped garlic and onion in another wide saucepan with a drizzle of olive oil, cooking them for 15 minutes over low heat. When they are poached, add the crushed tomato, the teaspoons of chipotle chili and the cinnamon.
We integrate well and let cook for 15 minutes over medium heat, taking advantage of this moment to crumble the chicken breasts, reserving part of the cooking water from the stew.
When the sauce is well cooked, add the chicken strands, 200 milliliters of chicken broth —if we have it, otherwise you can use cooking water— and cook ten more minutes over low heat so that the flavors are integrated and the stew begins to be sweet.
When it is ready, we rectify the point of salt and go on to make the green sauce. For this we only have to grind in Thermomix or blender glass the avocado, green pepper, onion, green Mexican tomatillos, lime juice and coriander leaves. Finally, we rectify salt if necessary.
With the chicken ready, we mount the tortillas. For this the heat in a very hot frying pan and if they are very dry, we spray a little water with a spray on the tortillas so that they rehydrate.
We serve the tortillas hot and we are assembling our tacos with the chicken tinga, the green sauce and a squeeze of lime to taste.
