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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