Slow Cooker Chicken Tinga Tacos Food

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• 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.

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

SLOW-COOKER CHICKEN TINGA

Steps:

• In a small skillet, fully cook chorizo over medium heat, breaking meat into crumbles, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 9 ingredients; stir to combine. Cook, covered, on low until chicken is tender, 4-5 hours., Remove chicken; cool slightly. Shred with 2 forks. Remove and discard onions; strain cooking juices and skim fat. Return cooking juices and chicken to slow cooker; heat through. Serve chicken in corn tortillas. If desired, top with shredded lettuce and pico de gallo., Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.