Tacos de tinga de pollo

Ingredientes

• 1 kg boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 1/2 tsp chilli powder
• 2 tsp kosher salt
• cooking oil
• 400 g diced fire roasted tomatoes
• 120 ml low sodium chicken bone broth
• 1/2 medium white onion, roughly chopped
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1/2 cup chopped fresh coriander, plus extra for serving
• 12 soft tacos
• Minced red onion
• Sliced avocado
• Crumbled cotija cheese
• Jalapeño slices

Preparación

1. 1

   Pat the chicken thighs dry and season evenly with salt, oregano, smoked paprika, cumin, garlic powder and chilli powder.

2. 2

   Blend the tomatoes, broth, onion, garlic, tomato paste, red wine vinegar and honey until completely smooth.

3. 3

   Heat oil in a pan or use the sauté function on your slow cooker. Brown the chicken for about 2 minutes per side, working in batches if needed.

4. 4

   Transfer the chicken to the slow cooker. Pour over the blended sauce and ensure the chicken sits mostly submerged.

5. 5

   Cook on High for 4 hours or on Low for 8 hours until the chicken becomes very tender.

6. 6

   Remove the chicken, shred it with two forks, then return it to the sauce. Stir in lime juice and chopped coriander.

7. 7

   Spoon the chicken into warm tortillas and top with red onions, avocado, cojita cheese and jalapeno slices as desired before serving.