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   MSGID: 1:18/200@fidonet 668b2515   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Tinga Tacos   
    Categories: Poultry, Vegetables, Chilies, Herbs, Dairy   
         Yield: 5 servings   
       
         2 lb Boned, skinned chicken   
              - thighs   
         1 c  Crushed tomatoes; pref fire   
              - roasted   
         5 cl Garlic; smashed, chopped   
         1    (to 3) chipotle chilies in   
              - adobo; minced   
              +=PLUS=+   
         1 tb Adobo sauce   
         1 tb Tomato paste   
         1 tb Oil   
         1    Bay leaf   
         1 ts Dried oregano   
              ½ ts ground cumin   
         1    White or red onion; thin   
              - sliced   
              Coarse kosher salt   
        10 oz Box corn; thawed   
       1/2 ts Onion powder   
              Juice of 1/2 lime (2 ts);   
              - 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.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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