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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Chipotle-Honey Chicken Tacos   
    Categories: Poultry, Vegetables, Beans, Herbs, Breads   
         Yield: 4 Servings   
       
     1 1/2 lb Boned, skinned chicken   
              - thighs   
         3 tb Honey   
         1 ts Onion powder   
         1 ts Garlic powder   
       1/2 ts Ground cumin   
         1 ts Kosher salt   
         4    Chipotles in adobo; fine   
              - chopped   
              +=PLUS=+   
         2 tb Adobo sauce   
        15 oz Can black beans; rinsed,   
              - drained   
              Juice of 1 lime   
              Warmed tortillas; for   
              - serving   
              Pickled onion; for serving   
              Sliced or cubed avocado; for   
              - serving   
       
     Combine the chicken, honey, onion and garlic powders,   
     cumin, salt and chipotle chiles and adobo sauce in a 5   
     to 8 quart slow cooker. Stir well. Cook for at least 3   
     hours and up to 5 hours on low. If it’s more convenient,   
     you can let the slow cooker switch to warm after 5   
     hours. The dish will hold on warm for about another 3   
     hours before the chicken starts to become quite dry.   
        
     Using two forks, coarsely shred the chicken in the   
     sauce. Stir in the black beans and lime juice. Cover and   
     let the beans warm through, about 5 minutes. Taste and   
     add more salt or lime juice if necessary. Serve in   
     tortillas with pickled onion and avocado.   
        
     * TIP: To make quick-pickled onions, thinly slice a red   
     onion and put the slices in a bowl or container. Bring   
     about 1 1/2 cups cider or white vinegar to a boil, and   
     add about 3 heaping spoonfuls of sugar and a big pinch   
     of salt to dissolve. You can also add a pinch of   
     red-pepper flakes, a bay leaf or some dried oregano, if   
     you like. Pour the hot vinegar over the onions and let   
     them cool. They’re ready to use right away, and can be   
     stored in the refrigerator for 2 weeks.   
        
     by Sarah DiGregorio   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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