Slow-Cooker Chicken Tinga
I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now make it at home. My version has a nice zing without being overly spicy.—Ramona Parris, Canton, Georgia
Ingredients
- 8 ounces fresh chorizo
- 1-1/2 pounds boneless, skinless chicken thighs
- 1 large onion, cut into wedges
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes
- 1/2 cup chicken broth
- 3 tablespoons minced chipotle peppers in adobo sauce
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 16 corn tortillas (6 inches)
- Optional: Shredded lettuce and pico de gallo
Reviews
My family loved this recipe! It was a nice change of pace from our regular tacos. Thanks for sharing!
Have been making Tinga for almost 40 years, with and without chorizo. Learned to make.it in Mexico. You may want to try using fresh tomato which has been liquified in the blender, along with the chipotle in adobo. Also, cut the onion into rajas (strips) and sweat them, and you don't have to remove them after cooking (every bit of vegetable helps). It is traditional to serve Tinga on tostadas with sour cream and slices of avocado, at least in Michoacan state in Mexico