MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Chicken Tinga Tacos
 Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
      Yield: 4 servings

      2 lb Chicken thighs; boned,
           - skinned
      1 c  Crushed tomatoes
      5 cl Garlic; smashed, chopped
      3    Chipotle chilies; minced, plus:
      1 tb Adobo sauce
      1 tb Tomato paste
      1 tb Vegetable oil
      1    Fresh or dried bay leaf
      1 ts Dried oregano
    1/2 ts Ground cumin
      1 lg Onion; thinly sliced
           Coarse salt
      2 c  Corn niblets
    1/2 ts Onion powder
    1/2    Lime; juice of; more to
           - taste
      8    Corn tortillas or tostadas
           Mexican-style crema or sour
           - cream; for serving
           Sliced avocado; for serving

  In a 6 to 8 quart slow cooker, combine the chicken
  thighs, crushed tomatoes, garlic, chipotle chiles and
  adobo sauce, tomato paste, vegetable oil, bay leaf,
  oregano, cumin and half the onion. (Reserve the other
  half for serving.) Stir to combine and season with 2
  teaspoons of salt. Cook on low until the chicken is very
  tender, about 6 hours.

  About 15 minutes before serving, turn the heat to high
  and stir in the corn kernels, onion powder and lime
  juice. Cook until the corn is warmed through, about 10
  minutes. Meanwhile, if using tortillas, warm them.

  Remove and discard the bay leaf. Using two forks,
  coarsely shred the chicken. Taste the tinga and add more
  salt or lime juice if necessary. Serve the tinga on
  tortillas or tostadas, topped with the remaining sliced
  onion, the crema and the avocado.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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