Crock pot chicken tinga tacos. © Ryan Schierling |
Chicken tinga
2 pounds boneless, skinless chicken thighs, brined overnight
1 medium onion, 1/2" dice
2 cloves garlic, minced
8 ounces turkey chorizo*
1 28 ounce can diced tomatoes (fire-roasted, if you can find them)
1 small can chipotles in adobo
1 tablespoon worcestershire sauce
1 tablespoon Mexican oregano
1 tablespoon sugar
salt to taste
*Not all chorizo is created equal. If it's meat-based, it's mechanically-separated something. The brand Cacique makes a soy chorizo that, as a meat eater, I find to be a perfectly-fine substitute for turkey chorizo in this recipe. We don't really ever endorse product on the blog, but this is the only fake chorizo I will let into the house.
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