Set out a scale and the equipment for Chicken Tinga Tacos. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken breast, yellow onion, garlic, canned crushed tomato, chipotle in adobo, ground cumin, dried oregano, olive oil, kosher salt, low-sodium chicken broth, corn tortilla, cilantro, lime, red onion. Tinga should be saucy enough to stain the tortilla and not so hot that you cannot taste the tomato. Chipotle in adobo is the smoke.
