Tacos, Burritos, Rice Bowls? This Speedy Chicken Tinga Works for Them All.

This article from the Wall Street Journal discusses a recipe for chicken tinga, a Mexican dish made with shredded chicken in a tomato-based sauce. The recipe is provided by chef Dominica Rice-Cisneros, who applies her fine-dining training to Mexican classics at her restaurant in Oakland, California. The recipe uses late-season tomatoes and other pantry ingredients to create a flavorful and versatile dish that can be served in tacos, burritos, or with rice and beans. The article includes the recipe and instructions for making the dish, as well as tips from the chef. [Extracted from the article]